Fiesta Taco Potato Cake Bruschetta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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