Hash Brown Tostadas

Hash Brown Tostadas

by Layla Simmmons 1 year ago
0 (0)
1 hour
486.6 kcal
40.1 g carbs
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Description

This Hash Brown Tostadas recipe is courtesy of A Communal Table, a part of the U.S. Potato Board's Potato Lovers Club Program.

Ingredients
  • 4 cups frozen shredded hash brown potatoes
  • 6 tablespoons vegetable oil, divided
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 bunch cilantro
  • 1 lime, juiced
  • 1 teaspoon cumin
  • ½ teaspoon garlic paste
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 cups romaine salad blend
  • 1 cup fresh tomato salsa
  • 1 cup shredded Mexican cheese blend
  • 1 tablespoon Avocado
  • 1 teaspoon Green onions
  • 1 teaspoon Low-fat sour cream
Directions
  1. 1. Place shredded potatoes in a microwave-safe bowl and microwave for 3 minutes. While potatoes are heating, pour 3 tablespoons vegetable oil into a 12-inch cast-iron or nonstick skillet. Heat the oil over medium to medium-high heat.
  2. 2. Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet. Repeat with another cup of potatoes and flatten each mound of potatoes to make a patty. Cook hash browns for 5 minutes.
  3. 3. While hash browns are cooking, drain and rinse the beans. Combine beans with a large handful of cilantro, lime juice, cumin, garlic paste, cayenne, and salt in the bowl of a mini food processor. Process until smooth. Set aside.
  4. 4. Turn the potato patties over and cook for another 5 minutes, until they are lightly browned. Dice the avocado and slice the green onions.
  5. 5. Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes.
  6. 6. Spread 2 tablespoons of the black bean mixture on each patty and top with romaine, salsa, cheese, avocado, green onions and sour cream (if using).
Nutrition Facts
serving: 4 servings
calories: 486.6 kcal
carbohydrates: 40.1 g
protein: 15.6 g
saturated fat: 13.3 g
cholesterol: 32.8 mg
sodium: 1506 mg
fiber: 9.2 g
sugar: 3.6 g