Hash Brown Tostadas recipe

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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

Nutrition Info

486.6 calories
carbohydrate: 40.1 g
cholesterol: 32.8 mg
fat: 38.3 g
fiber: 9.2 g
protein: 15.6 g
saturatedFat: 13.3 g
servingSize: -
sodium: 1506 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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).

Recipe Yield

4 servings

Recipe Note

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

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