Southwest Potato Fritters with Fried Eggs
with Creamy Guacamole, Pico de Gallo & Red Pepper Crema | 2 Servings
- Milk
- Eggs
- Wheat
- Soy
Fried potatoes—who can resist them? Not us, that’s for sure. These crunchy fritters take the concept to a whole new level, combining shredded potatoes with grated onion and Southwest spices in tempura batter. Shallow-fry to crisp, golden perfection, then dollop with creamy guacamole and top with eggs fried just the way you like them. Finish with fresh, tangy pico de gallo and a drizzle of smoky red pepper crema for a brunch idea you didn’t know you were craving til right now.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 unit
Eggs
(Contains: Eggs)
1 tablespoon
Southwest Spice Blend
82 g
Tempura Mix
(Contains: Eggs, Milk, Wheat)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
Salt
Pepper
0.13 teaspoon
Sugar
1 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce. Grate potatoes on the largest holes of a box grater. Peel and halve onion; grate on the largest holes of a box grater until you have ¼ cup; mince remaining onion half until you have 2 TBSP. Finely dice tomato. Quarter lime. Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove as much excess moisture as possible.
In a medium bowl, combine tomato, minced onion, a squeeze of lime juice, a pinch of sugar, salt, and pepper.
In a small bowl, combine guacamole and sour cream; season with a pinch of salt and pepper.
In a second medium bowl, combine grated potato and onion mixture, Southwest Spice Blend, ¼ cup tempura batter mix (be sure to measure—we sent more), ⅓ cup water, ¾ tsp salt, and pepper. TIP: Potato mixture should be sticky but not dry; stir in water 1 tsp at a time if too dry, or more tempura batter 1 tsp at a time if too wet.
Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, add scoops of mixture (we used about 3 TBSP for each fritter) to oil, pressing down with the back of a spoon to flatten into fritters. Cook until deep golden brown, 3-5 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium low if browning too quickly. Transfer fritters to a paper-towel-lined plate. (You’ll make at least six fritters total—if there’s extra potato mixture, feel free to cook more!)
When fritters are almost done, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
Divide potato fritters between plates; top with creamy guacamole. Top with fried eggs and pico de gallo; drizzle with red pepper crema. Serve with remaining lime wedges on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, though some found the Southwest seasoning overpowering; consider adjusting to taste 🌶️.
- Ease of prep: Grating potatoes and onions was time-consuming; some found frying the fritters challenging and messy.
- Suggestions: For crispier fritters, try making them thinner or finishing in the oven. Consider adding cilantro to the pico de gallo.
- Leftovers: The fritters reheated well for some, making a great next-day breakfast or brunch option.
- Texture: Some found the fritters too greasy or mushy inside; squeeze potatoes thoroughly and fry until golden for best results.
Reviews from our home cooks
A fun recipe to try. A bit of work shredding the potatoes and onions but worth it. Clean-up was a bit more work than usual. Totally forgot the lime but the guacamole was a surprising taste treat.
This was delicious and something different. Unfortunately, I think there needed to be more onion to put between the potatoes and the pico and more tomato. I never feel like there is enough pico. Everything was delicious though. Would get it again.
These were bomb! Super starchy and the fried eggs on top were runny and good. You gotta move on from red pepper crema, though. It's sour cream. It tastes like sour cream.
This was SOOOO good! However, the cooking time is a lie. It might take a professional chef 35 minutes to prep and cook this meal, but for an average person, it's much longer. I spend a lot of time in the kitchen and it still took me about an hour between prep and cooking.
I didn't like that the potato fritters tasted so little like potatoes and more like hush puppies. I think maybe I expected something closer to potato pancakes (which was my misunderstanding since "fritter" is in the title). It was a lot of work to fry all those fritters and I didn't get the satisfaction I was after even though they did have good flavor. Totally just a personal preference I think, that's why I gave the meal three stars.
Delicious, but the seasoning was too strong for the potato and kind of took away from it. Recommend less seasoning in the potato in the future.
This fell under the heading of 'I really didn't think it would be THAT good' My husband and I both LOVED this
Excellent dish - am going to try to figure out a way to make it healthier - you have to fry it, but I am sure there are other ways!
I do not like shredding potatoes and waiting for them to be dehydrated so I used frozen hashbrowns and all of the other ingredients. Quite tasty and a great lunch as well as b-fast.
Great meal. It is definitely missing fresh herbs, though. Some cilantro would be nice for the pico.
