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Potato Pancakes with Avocado Salsa

Laura McAllister is a nurse who loves to cook and create new recipes. Her hobby is reading cookbooks and entering recipe contests. To her advantage, her husband eats anything she cooks.

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Laura McAllister is a nurse who loves to cook and create new recipes. Her hobby is reading cookbooks and entering recipe contests. To her advantage, her husband eats anything she cooks.

Servings
6

Ingredients

Avocado salsa

  • 1 large avocado, peeled and seeded
  • 2 medium tomatoes, seeded and finely chopped
  • 4 green onions, finely chopped
  • 2 Tbs. lemon juice
  • 1 tsp. red pepper sauce, such as Tabasco

Potato pancakes

  • 1 lb. potatoes, cooked and mashed
  • 3 Tbs. butter, melted
  • 2 eggs, lightly beaten
  • 3 onions, finely chopped
  • 1/4 cup all-purpose flour
  • 2 Tbs. self-rising flour
  • 1/2 tsp. Simply Organic all-purpose seasoning
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. red pepper flakes
  • Extra virgin olive oil or cooking spray, for frying

Preparation

To make Avocado Salsa: Mash avocado with fork. Stir in tomatoes, green onions, lemon juice, and red pepper sauce. Season with salt and pepper. Mix well, and chill 20 minutes.

To make Potato Pancakes: Mash potatoes with butter. Transfer to medium bowl, and add eggs and onions. Sift flours, spices, and salt to taste with potato mixture; stir well to combine.

Heat oil in nonstick skillet over medium heat. Spoon potato mixture into skillet in 2-Tbs. dollops. Cook 3 to 4 minutes, then flip, and cook 3 to 4 minutes more, until golden brown.

Drain pancakes on paper-towel-lined plate, transfer to separate plate, and keep warm in oven. Repeat process with remaining batter. Serve pancakes warm, topped with Avocado Salsa.

Nutrition Information

  • Calories 263
  • Carbohydrate Content 25 g
  • Cholesterol Content 86 mg
  • Fat Content 16.5 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 5.5 g
  • Sodium Content 287 mg
  • Sugar Content 3 g