Hash Brown Tostadas You Have To Try

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Hash Brown Tostadas

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

Ingredients :

four cups frozen shredded hash brown potatoes
6 tablespoons vegetable oil, divided
1 (15 ounce) can reduced-sodium black beans, rinsed and tired
1 bunch cilantro
1 lime, juiced
1 teaspoon cumin
half teaspoon garlic paste
1/four teaspoon cayenne pepper
1 teaspoon salt
2 cups romaine salad mixture
1 cup sparkling tomato salsa
1 cup shredded Mexican cheese combo
Avocado (optional)
Green onions (non-obligatory)
Low-fats bitter cream (non-compulsory)

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H30M

Place shredded potatoes in a microwave-secure bowl and microwave for three minutes. While potatoes are heating, pour three tablespoons vegetable oil right into a 12-inch solid iron or nonstick skillet. Heat the oil over medium to medium-high heat.
Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet. Repeat with any other cup of potatoes and flatten every mound of potatoes to make a patty. Cook hash browns for five mins.
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 within the bowl of a mini food processor. Process till clean. Set apart.
Turn the potato patties over and prepare dinner for any other 5 minutes, till they are gently browned. Dice the avocado and slice the inexperienced onions.
Remove the patties from the pan. Add the ultimate three tablespoons oil to the pan and repeat with the last potatoes.
Spread 2 tablespoons of the black bean combination on every patty and pinnacle with romaine, salsa, cheese, avocado, inexperienced onions and bitter cream (if the usage of).

Notes :

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