Potato Pancakes With Avocado Salsa Recipes

POTATO-CHORIZO TACOS WITH AVOCADO SALSA

Potato-Chorizo Tacos with Avocado Salsa image

These tacos are classic Mexican street food. Potatoes are amazing carriers of flavor and absorb the chili and tang of the chorizo sausage wonderfully, creating a rich and vibrant dish.

Provided by Rick Bayless

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 Yukon gold potatoes, peeled
kosher salt
1/2 medium white onion
12 ounces Mexican chorizo sausage, casings removed
3 tomatillos, husked and rinsed
1 clove garlic
1 jalapeño pepper, stems removed; use only 1 chile for less heat
1 avocado
12 corn tortillas

Steps:

In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
(Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)

CORN PANCAKES WITH SALSA

Corn Pancakes With Salsa image

Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.

Provided by choclover

Categories Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 ripe tomatoes
1 ripe avocado
1 -2 tablespoon lime juice
150 g frozen broad beans
1 tablespoon chopped fresh coriander
1 small garlic clove
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
90 g self-raising flour
90 g polenta
250 ml milk
310 g corn kernels
salt and pepper
olive oil (for frying)

Steps:

Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
Serve hot with the salsa.
Variations- use basil in place of corriander or cucumber in place of avocado.

Nutrition Facts : Calories 985.4, Fat 30.8, SaturatedFat 6.6, Cholesterol 17.1, Sodium 1012.9, Carbohydrate 164.4, Fiber 23.1, Sugar 6.2, Protein 28.9

AVOCADO POTATO SALAD

Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

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