Mexican Potato Pancakes

Ingredients

• 1 large baking potatoes 
• 6.3 oz taco seasoning 
• 2 tablespoons vegetable oil 
• 1 serving water 
• 1 serving vinegar white
• 4  eggs 
• 4 tablespoons guacamole 
• 1 serving sea salt 
• 1 serving pepper black freshly ground
• 1 leaves cilantro leaves fresh

Equipment

• bowl
• frying pan
• sauce pan
• wooden spoon
• spatula
• slotted spoon

Directions

1. Peel and finely grate potatoes into medium bowl.
2. Add taco seasoning mix; stir to combine.
3. Heat 12-inch (preferably cast-iron) skillet over medium heat.
4. Add oil; turn skillet to coat.
5. Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown.
6. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
7. To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar.
8. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit.
9. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
10. Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg.
11. Sprinkle tops with salt, pepper and torn cilantro.
12. Serve immediately.