Ingredients
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1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
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3 eggs, beaten
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2 tablespoons flour
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1/2 teaspoon cumin
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1 garlic clove, minced
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1/4 cup onion, diced
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1/4 cup red pepper, diced
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1/2 cup corn
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1/2 cup black beans
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2 tablespoons vegetable oil
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2 tomatoes, chopped
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1/4 cup onion, chopped
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2 tablespoons cilantro, chopped
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1/2 teaspoon chili powder
Instructions
- 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 ½†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.