(All videos) RACHEL COOKS WITH LOVE
/ @rachelcookswithlove
These TORTITAS DE PAPA are sure to get you addicted, the crispy CAKES filled with cheesy bacon jalapeño are the perfect side dish, appetizer or snack and the best part is kids of all ages love them. These POTATO CAKES are a good way of using leftover mashed potatoes, and are a delicious side for breakfast too. I make sure to season them well with salt, garlic and onion powder and I add Cotija cheese and add the green from my green onions to get the maximum taste out of the potato cake, then for the big explosion of flavor, I stuff them with freshly grated Monterey jack cheese and finely chopped pickled jalapeño, amazing, delicious and EASY!! once I make my Tortitas, I fry them to a perfect golden crisp then we enjoy them by topping them with Sour Cream and Pico De Gallo. Oh!! what a treat!!
INGREDIENTS
2 Large russet potatoes
2 beaten eggs ( you can use three if needed)
1/2 - 3/4 C. fine bread crumbs
2 green onions (green part only)
4 slices thick cut bacon (chopped small)
1/2 C. Cotija cheese
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey Jack cheese (as needed)
1/2 tsp salt (you decide)
TOPPERS
Sour Cream
Pico De Gallo
■ CAUTION when frying with hot oil and keep all children away from hot stove.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.