Potato Pancakes with Avocado Salsa

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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.

  • ServingServings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Serving Size: Serves 6
  • Calories: 263
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 86 mg
  • Fat Content: 16 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 287 mg
  • Sugar Content: 3 g