Fiesta Taco Potato Cake Bruschetta

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a festive take on Mexican bruschetta using potatoes as the base with a lively colorful corn/black bean topping.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 12 potato cakes

Ingredients

• 1⁄2 cup canned whole kernel corn, drained
• 1⁄2 cup canned black beans, rinsed and drained
• 2  tablespoons red bell peppers, chopped
• 2  tablespoons green onions, chopped
• 1⁄4 cup fresh tomato, chopped
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon granulated sugar
• 1 1⁄4 teaspoons kosher salt, divided
• 3⁄8 teaspoon fresh ground black pepper, divided
• 2  tablespoons white wine vinegar
• 2  tablespoons canola oil, divided
• 1⁄2 teaspoon canola oil, divided
• 1 (20 ounce) package  Simply Potatoes® Shredded Hash Browns
• 1  large garlic clove, crushed
• 3  tablespoons  chopped cilantro, divided
• 1⁄3 cup yellow onion, chopped
• 2 1⁄2 teaspoons  packaged  taco seasoning
• 2  large eggs
• 1⁄4 cup all-purpose flour
• 2  tablespoons butter
• 1  ounce  goat cheese, crumbled

Directions

1. 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.
2. 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.
3. Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
4. 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.