Southwest Potato Latkes

Ready, Set, Cook! Special Edition Contest Entry. My latkes side dish recipe is with a Southwestern twist. If you're a potato and onion lover like myself you'll enjoy the taco seasoning. But I could just eat the whole recipe.

• Ready In: 40 mins
• Serves: 6
• Yields: 10-12 latkes

Ingredients

• 2  cups  Simply Potatoes® Shredded Hash Browns
• 3  eggs
• 1⁄4 cup  grated onion
• 1⁄4 cup red bell pepper, finely chopped
• 1 1⁄2 teaspoons  taco seasoning, plus
• 1  tablespoon  taco seasoning (or more to taste)
• 2 -3  tablespoons flour
• 1  teaspoon salt
• 8  ounces sour cream
• 3  green onions, chopped (to garnish)
• 1⁄4-1⁄2 cup  vegetable oil

Directions

1. Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
2. Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
3. Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
4. Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.