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.
Steps
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 cr.
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