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Categories:
kosher salt baking potatoes queso fresco green onions kosher salt fresh ground black pepper olive oil tomato julienne-cut red onion
Viewed: 15 - Published at: 8 years agoIngredients
- 1 1/2 teaspoons kosher salt
- 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
- 6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
- 2 tablespoons minced green onions
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 3/4 cup diced tomato
- 1/2 cup julienne-cut red onion
Method
- Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
- Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
- Drain, and mash with a potato masher until smooth.
- Cool.
- Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
- Divide potato mixture into 6 balls (about 1/2 cup per ball).
- Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
- Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
- Heat oil in a large nonstick skillet over medium heat.
- Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
- Turn patties; cook 3 minutes.
- Top patties with tomato and red onion.
