Best Fiesta Taco Potato Cake Bruschetta Recipes

Fiesta Taco Potato Cake Bruschetta image

Provided by patcook1

Categories Potato

Time 35m

Yield 12 potato cakes, 4-6 serving(s)

Number Of Ingredients 21

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

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.

Fiesta Bruschetta image

Provided by Dotty2

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups chopped ripe tomatoes
1 garlic clove, minced
2 green onions, chopped
1/4 cup black olives, sliced
1/2 teaspoon oregano
1 large French bread
2 cups monterey jack cheese, grated
1/4 cup parmesan cheese, grated

Steps:

Nutrition Facts : Calories 385.3, Fat 15.6, SaturatedFat 8.5, Cholesterol 37.2, Sodium 778.7, Carbohydrate 42.9, Fiber 3.3, Sugar 2.1, Protein 18.2

Potato Cakes With Pancetta and Melted Cheese image

Provided by Jan-Luvs2Cook

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

Steps:

Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
Slice the cheese into thinnish slices.
Grate the cold potatoes using the coarse side of the grater.
Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
Season the potatoes with salt and pepper.
Shape with your hands into flat patties - you should have enough to make about six.
Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
Cook over a moderate heat until they are golden underneath.
Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
Cook until both sides are golden.
Take them out and keep warm while you repeat with the remaining cakes.
Return the cooked cakes to the pan.
Divide the cooked pancetta between the cakes and lay the cheese on top.
Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
Serve immediately.