A delightful twist on potato pancakes with a southwestern flair, perfect for any meal.
Grate the potatoes and carrots, then squeeze out excess moisture using paper towels.
Removing excess moisture ensures the patties hold together and become crispy.
In a mixing bowl, combine the grated vegetables, chopped scallions, taco seasoning, salt, pepper, beaten eggs, and flour. Mix until well combined.
Ensure the mixture is evenly combined for consistent flavor in each patty.
Heat a non-stick skillet over medium heat and melt a portion of the butter.
Using butter adds a rich flavor to the patties.
Scoop a portion of the mixture into the skillet and flatten it into a patty. Cook for 3-4 minutes on each side until golden brown.
Cook in batches to avoid overcrowding the skillet, which can affect the crispiness.
Serve the patties warm with a side of salsa.
Garnish with fresh cilantro or a dollop of sour cream for extra flavor.
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