Hash Brown Tostadas

Name: Hash Brown Tostadas recipe
Prep time: 30 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Global
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

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. 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. 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. 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. 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. Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes.
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).