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Categories:
potatoes eggs flour cumin chili powder garlic onion red pepper corn black beans vegetable oil tomatoes onion cilantro lime jalapeno
Viewed: 41 - Published at: 4 years agoIngredients
- 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
- 3 eggs, beaten
- 2 tablespoons flour
- 12 teaspoon cumin
- 12 teaspoon chili powder
- 1 garlic clove, minced
- 14 cup onion, diced
- 14 cup red pepper, diced
- 12 cup corn
- 12 cup black beans
- 2 tablespoons vegetable oil
- 2 tomatoes, chopped
- 14 cup onion, chopped
- 2 tablespoons cilantro, chopped
- 12 lime, juice from
- 1 small jalapeno, diced (rib and deseed if you want it milder)
Method
- Combine hashbrown potatoes, eggs, flour, cumin, and chili powder in a large bowl, mixing well.
- Stir in onion, red pepper, corn, and black beans.
- Heat oil in a large skillet over medium high heat.
- When hot, drop by spoonfuls and flatten into pancakes, about 1/2 high.
- Pan fry until golden brown, about 4-5 minutes.
- Flip pancakes and cook until second side is golden brown, about another 4-5 minutes.
- Remove to a plate lined with paper towels to drain as you finish making the rest, keeping them warm.
- Serve topped with fresh salsa.
- To make the salsa, combine the tomatoes, onion, cilantro, lime juice, and jalapeno, and mix well.
