Potato Pancake Tacos
We were making another recipe that required baked potato skins, so I had the potato insides going spare. A bit of an internet search, as I had the recipe for the pancakes; now what to put with them?We're big fans of Mexican-style dishes, so it seemed like a great idea to make a simple spicy mince to top these potatoes. Meat and potatoes are a great partnership.These are so tasty, and it is such a simple recipe.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
For the taco mince
- Set your Egg for a direct cook at 180°C with just your stainless steel grid.
- Pop your mince straight into a cast iron skillet or a dutch oven and place onto the Egg.
- Cook it, stirring occasionally. You're looking for the mince to cook, the water evaporate and then the mince start to crackle and turn brown. This is the Maillard reaction taking place and the caramelisation of the meat taking place, this is the flavour you are after.
- Once you have some caramelisation, add the onion and continue to cook for 2 to 3 minutes.
- Now add the cumin, chipotle, paprika, salt and pepper and cook for 2-3 minutes.
- Now add the Worcestershire sauce and water and simmer for 5 to 10 minutes.
For the pancakes
- Take your cooked potato and mash it.
- Add your flour and an egg and whip them together.
- Split into four portions and with a little flour, pat them out into 4 disk shapes just under 1 centimetre thick.
- Heat a nonstick skillet on your Egg with 2 tbsp oil.
- Now fry your pancakes for about 2 minutes a side, they should crisp up nicely. You can always add more oil but the pancakes will soak it up.
To assemble the dish
- Top each of your pancakes with some sliced avocado.
- Place a good dollop of the mince onto each pancake.
- Top with some salsa and sourced cream.
- Sprinkle over some chopped chive, pickled red onion, and fresh coriander.
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