Fiesta Taco Potato Cake Bruschetta Recipe

Name: Fiesta Taco Potato Cake Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Fiesta Taco Potato Cake Bruschetta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fiesta Taco Potato Cake Bruschetta

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