Southwest Sagebrush Potato Pancakes
Crispy, golden, and bursting with bold flavors, Southwest Sagebrush Potato Pancakes are the perfect fusion of comfort food and southwestern flair. Made with freshly grated russet potatoes and spiced with cumin, smoked paprika, and chili powder, these savory pancakes are elevated by the earthy essence of fresh sage and the zesty kick of jalapeño. A sprinkle of cilantro adds brightness, while a dollop of sour cream or Greek yogurt and a squeeze of fresh lime make for the ultimate finishing touch. Ideal as a hearty appetizer, brunch centerpiece, or side dish, these potato pancakes are a quick and easy way to infuse your table with vibrant southwestern spice. Ready in under an hour and pan-fried to perfection, they're a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 2 large Garlic cloves
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 tablespoon Fresh sage
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Jalapeño pepper (optional)
- 4 tablespoons Vegetable oil
- optional Sour cream or Greek yogurt (for serving)
- optional Fresh lime wedges (for serving)
Instructions
Peel and grate the russet potatoes using a box grater. Place the grated potatoes into a clean kitchen towel and wring out as much moisture as possible. Transfer to a large mixing bowl.
Finely grate the small yellow onion and add it to the bowl with the potatoes.
Mince the garlic cloves and jalapeño pepper (if using) and add them to the mixture.
Chop the fresh sage and cilantro, then stir them into the bowl.
In a small bowl, whisk the eggs. Pour the beaten eggs over the potato mixture.
Sprinkle the flour, cumin, smoked paprika, chili powder, salt, and pepper over the mixture. Use a spatula or your hands to combine everything until the mixture holds together.
Heat 2 tablespoons of vegetable oil in a large nonstick or cast-iron skillet over medium heat.
Scoop approximately 1/4 cup of the potato mixture into your hands. Flatten it into a patty about 1/2 inch thick and place it in the skillet. Repeat, fitting as many pancakes as the skillet allows without overcrowding.
Cook the pancakes for 3-5 minutes on each side, or until they are golden brown and crispy. Remove and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining potato mixture, adding an additional tablespoon of oil to the skillet as needed.
Serve the pancakes warm with a dollop of sour cream or Greek yogurt and a squeeze of fresh lime. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
