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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TasaweR HussaiN AraiN
[email protected]This recipe is a great way to use up leftover taco meat.
Abhay Raut
[email protected]I'm going to try this recipe, but I'm going to add some extra spices to it.
Umair Sheikh
[email protected]I'm not sure about this recipe. It seems like it would be too bland.
Christian Davis
[email protected]This recipe looks delicious. I'm going to make it for my next party.
Tom Esweu
[email protected]I can't wait to try this recipe!
M waleed Ali
[email protected]This recipe is a keeper!
Farxaan Cali
[email protected]I would definitely make this recipe again.
Tara Williams
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were great.
Ogo Ak
[email protected]This recipe was a bit too time-consuming for me. I would look for a simpler recipe next time.
Grace Woollard
[email protected]I found this recipe to be a bit too bland. I would add more taco seasoning next time.
Lauren Erato
[email protected]I thought this recipe was just okay. It wasn't as flavorful as I was hoping it would be.
Sarwat Alam
[email protected]This recipe is a great way to use up leftover taco meat. It's also a fun and easy dish to make with kids.
Toby Madden
[email protected]I love how versatile this recipe is. You can use any type of taco meat or toppings that you like.
Abu Sahadat
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's perfect for parties or potlucks.
Tayyab Bhatti
[email protected]This dish was easy to make and really tasty. I would definitely make it again.
Lesego Nhlanhla
[email protected]I made this recipe for dinner last night and my family loved it! It was a great way to use up leftover taco meat.
Mujtaba Khan
[email protected]This taco potato cake bruschetta was a hit at my party! It was easy to make and so delicious. I loved the combination of flavors and textures.