Ingredients for Fiesta Taco Potato Cake Bruschetta
- Canned Whole Kernel Corn
- Canned Black Beans
- 1/2 red bell pepper, finely diced
- 2 green onions, thinly sliced
- Fresh Tomato
- Ground Cumin
- Granulated Sugar
- 1/4 teaspoon kosher salt
- Fresh Ground Black Pepper
- White Wine Vinegar
- 1 tablespoon canola oil, plus more for frying
- Simply Potatoes Shredded Hash Browns
- Garlic Clove
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon taco seasoning
- 2 large eggs
- All Purpose Flour
- 1 tablespoon butter, plus more for frying
- 4 ounces crumbled goat cheese
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How to Make Fiesta Taco Potato Cake Bruschetta
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine corn, black beans, red bell pepper, green onions, and diced tomatoes.
- In a small bowl, whisk together cumin, sugar, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, red wine vinegar, and 1 tablespoon canola oil.
- Pour the dressing over the vegetable mixture and stir to combine. Set aside.
- In a large bowl, combine shredded hash browns, minced garlic, 2 tablespoons chopped cilantro, finely chopped yellow onion, taco seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Whisk in eggs and flour until just combined.
- Heat 1 tablespoon each of canola oil and butter in a large nonstick skillet over medium-high heat.
- Drop 6 mounds (about 2 generous tablespoons each) of the potato mixture into the hot oil.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels. Repeat with remaining potato mixture and oil/butter.
- Spoon the corn and bean mixture evenly over each potato cake.
- Top with crumbled goat cheese and sprinkle with remaining cilantro.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
32g
Carbs
8g
