primitivish recipe

Potato Latkes à la Mexicaine

This dish makes for a decadent lunchtime snack or a weekend brunch. The mix of creamy guac and smoked mushrooms with these crispy potatoes is by far my tastebuds’ favorite combination.

primitivish recipe

Admittedly, it is not the healthiest way of eating potatoes since they are fried in coconut oil, but damn is it crunchy and delicious. If you are being careful with your oil consumption, make sure to not eat more oil in the day – everything in moderation!

Here’s how to make em’:


Vegan, Gluten-Free Potato Latke à la Mexican

Course Breakfast, Brunch, Main Course
Cuisine Gluten Free, Paleo, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 humans


V & G-F Potato Latkes

  • 4 large Organic Potatoes
  • 2 tbsp Virgin Coconut Oil
  • 2 tbsp Vegetable Starch (I use tapioca)
  • 1 tsp Himalayan Salt


  • 2 Avocados
  • 1 small Red Onion
  • 1 Tomato
  • 2 tbsp Lime Juice
  • 1 tsp Himalayan Salt

Sauteed Mushrooms

  • 1 cup Cremini Mushrooms
  • 1 tbsp Coconut oil
  • 1 tsp Liquid smoke (optional)
  • Salt & Peper to taste


  1. For the hash brown, use a cheese grater to grate the potatoes. Heat up coconut oil in a pan and place small flattened pancakes of the grated potatoes over hot oil.  

  2. Once all grated, try to drain as much water from the potatoes by squeezing handfuls over the sink. 

  3. Let cook for 10 minutes until crispy on the bottom & flip on the other side. 




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