Hash Brown Tostadas

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

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 487 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 lime, juiced
• 1 teaspoon low-fat sour cream
• 1 bunch cilantro
• 1 teaspoon cumin
• 1 cup shredded Mexican cheese blend
• 4 cups frozen shredded hash brown potatoes
• 6 tablespoons vegetable oil, divided
• 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
• ½ teaspoon garlic paste
• 2 cups romaine salad blend
• 1 cup fresh tomato salsa
• 1 tablespoon Avocado
• 1 teaspoon Green onions

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes.

Step 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).