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.
Provided by patcook1
Categories Potato
Time 35m
Yield 12 potato cakes, 4-6 serving(s)
Number Of Ingredients 21
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 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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Ezekiel Brandy
[email protected]This dish was a little too greasy for my taste. I think I'll try baking the potato cakes next time instead of frying them.
M H Jibon
[email protected]I loved the fiesta taco seasoning on the potato cakes. It gave them a really unique and delicious flavor.
Hannah Austin
[email protected]This dish was really easy to make and it was a great way to use up leftover potatoes.
jshidul Islam
[email protected]I'm not a big fan of bruschetta, but I really liked it with the potato cakes. The flavors were really complementary.
Mymensingh Unique Brothers MUB
[email protected]This dish was a little too salty for my taste. I think I'll use less salt next time.
Nice Islam
[email protected]I loved the crispy potato cake crust and the gooey cheese filling. This dish was a perfect appetizer.
Cassy Jantzen
[email protected]This dish was so easy to make and it was a huge hit with my family. I will definitely be making it again.
Salam Uddin
[email protected]I'm not sure what went wrong, but my potato cakes turned out really dry. I think I might have overcooked them.
bayutheheadboy 1
[email protected]This dish was a little bland for my taste. I think it could have used more seasoning.
Gulam Nazik
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. It was really delicious and I would definitely make it again.
Ororiseng Kgarume
[email protected]This dish was a little too spicy for my taste, but I think that's because I used a little too much taco seasoning. Next time I'll use less.
Mohammad Shakeel
[email protected]I loved the combination of flavors in this dish. The taco seasoning, cheese, and salsa were all perfect together.
Riaz Sikder92
[email protected]The bruschetta was a great way to serve the potato cakes. It added a nice crunch and freshness to the dish.
Esmeralda Juarez
[email protected]This dish was easy to make and didn't take too long. I was able to get it on the table in about 30 minutes.
Evon Stereeter
[email protected]I'm not a huge fan of potatoes, but this dish changed my mind. The potatoes were crispy on the outside and fluffy on the inside, and the taco seasoning gave them a delicious flavor.
James Ware
[email protected]This fiesta taco potato cake bruschetta was a hit at my last party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.