Kathleen’s Mexican Potato Pancakes

Few people wait until the calendar confirms the arrival of summer, with most individuals making their dietary choices reflective of the season’s ease long before June 20 hits. South-of-the-border delights make terrific options, with longtime submitter and Grays Ferry inhabitant Kathleen Valle joining the fiesta with her Mexican Potato Pancakes recipe.

The resident of the 2600 block of Dudley Street honors the country’s cuisine by including cheddar cheese and hot pepper rings, with the suggestion of spicy bread crumbs sure to have you shouting “Olé” for her thoughtfulness. ■

Ingredients:

A package of loaded cheddar instant potatoes

5 red potatoes

1 egg

1 cup of shredded cheddar cheese

1/2 cup of chopped hot pepper rings

Flavored bread crumbs for coating

Sour cream for dipping

Directions:

Preheat oven to 425 degrees.

Mix the instant potatoes according to package directions. Shred the red potatoes, and place them in a bowl that has a paper or cloth towel. Squeeze until all the water is absorbed in the towel. Mix with instant potatoes, egg, cheese, and pepper rings.

Form into patties, and cover both sides with the bread crumbs, with a hot and spicy variety being a good selection. Place on a foil-covered cookie sheet on which you have applied cooking spray. Bake for 20 minutes, turning to brown the other side. Bake another 10 minutes. Serve hot with the sour cream.

Photo : www.tastespotting.com