Description
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
- Canned Whole Kernel Corn
- Canned Black Beans
- Red Bell Peppers
- Green Onions
- Fresh Tomato
- Ground Cumin
- Granulated Sugar
- Kosher Salt
- Fresh Ground Black Pepper
- White Wine Vinegar
- Canola Oil
- Simply Potatoes Shredded Hash Browns
- Garlic Clove
- Cilantro
- Yellow Onion
- Taco Seasoning
- Eggs
- All-purpose Flour
- Butter
- Goat Cheese
Instructions
- 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
- 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
- Drain on paper toweling
- Repeat with remaining oil and butter and potato mixture, making 6 more mounds
- Drain on toweling
- 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