Ingredients
-
-
1
-
3
-
2
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Fiesta Potato Pancakes,Ready, Set, Cook! Special Edition Contest Entry: A refreshing twist on potato pancakes, topped with a fresh homemade salsa. This works well as a side or an appetizer, or even breakfast, with an egg on top of each pancake and then topped with the salsa.,Breakfast, brunch, lunch or dinner these are perfect for anytime! I didn’t make thefresh salsa because I don’t like tomatoes in January. For garnish, I put out a platterof chopped cilantro, jalapeno, crumbled cotija cheese and sour cream. Served with a simple salad-this one: recipe #341569 minus the goat cheese. Thanks for posting! Delicious! Reviewed for Veg Tag/December 2012.,This is delicious! Thought the beans might make this a bit strange, but it worked perfectly for a brunch type dish. Enjoyed the salsa as well. Thanks!
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Steps
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1
Done
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Combine Hashbrown Potatoes, Eggs, Flour, Cumin, and Chili Powder in a Large Bowl, Mixing Well. |
|
2
Done
|
Stir in Onion, Red Pepper, Corn, and Black Beans. |
|
3
Done
|
Heat Oil in a Large Skillet Over Medium High Heat. |
|
4
Done
|
When Hot, Drop by Spoonfuls and Flatten Into Pancakes, About High. |
|
5
Done
|
Pan Fry Until Golden Brown, About 4-5 Minutes. |
|
6
Done
|
Flip Pancakes and Cook Until Second Side Is Golden Brown, About Another 4-5 Minutes. |
|
7
Done
|
Remove to a Plate Lined With Paper Towels to Drain as You Finish Making the Rest, Keeping Them Warm. |
|
8
Done
|
Serve Topped With Fresh Salsa. |
|
9
Done
|
to Make the Salsa, Combine the Tomatoes, Onion, Cilantro, Lime Juice, and Jalapeno, and Mix Well. |
