Fiesta Taco Potato Cake Bruschetta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

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 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

Recipe

• 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.