Community Pick
Fiesta Taco Potato Cake Bruschetta
photo by patcook1
- Ready In:
- 35mins
- Ingredients:
- 21
- Yields:
-
12 potato cakes
- Serves:
- 4-6
ingredients
- 118.29 ml canned whole kernel corn, drained
- 118.29 ml canned black beans, rinsed and drained
- 29.58 ml red bell peppers, chopped
- 29.58 ml green onions, chopped
- 59.14 ml fresh tomato, chopped
- 1.23 ml ground cumin
- 2.46 ml granulated sugar
- 6.16 ml kosher salt, divided
- 1.84 ml fresh ground black pepper, divided
- 29.58 ml white wine vinegar
- 29.58 ml canola oil, divided
- 2.46 ml canola oil, divided
- 566.99 g package Simply Potatoes® Shredded Hash Browns
- 1 large garlic clove, crushed
- 44.37 ml chopped cilantro, divided
- 78.78 ml yellow onion, chopped
- 12.32 ml packaged taco seasoning
- 2 large eggs
- 59.14 ml all-purpose flour
- 29.58 ml butter
- 28.34 g goat cheese, crumbled
directions
- In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
- In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
- Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
- Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.
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