Ingredients
-
1/2
-
1/2
-
2
-
2
-
1/4
-
1/4
-
1/2
-
1 1/4
-
3/8
-
2
-
-
-
-
-
Directions
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.,Clever recipe…kids would luv!,This is a five star dish!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Drain on Paper Toweling. Repeat With Remaining Oil and Butter and Potato Mixture, Making 6 More Mounds; Drain on Toweling. |
|
4
Done
|
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. |
