Fiesta Taco Potato Cake Bruschetta - cooking recipe

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

Preparation

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.