Southwest Potato Pancakes

It’s been a while since I’ve made these, but when I saw Simply Potatoes were buy-one-get-one-free, I remembered this recipe. These are a great vegetarian option, that won’t leave you missing the meat. Even my skeptical hubby was complimenting how good the meal was. These are quick, flavorful, filling, and inexpensive to make. And this is one of those recipes you can tweak to suit your liking. You could use hot salsa to add some kick, or in addition to using cilantro as a garnish, you could throw some chopped cilantro right in the pancake mix.

Southwest Potato Pancakes
Serves 4 (3 pancakes each)

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes (simply potatoes)
3 eggs, beaten
1 cup reduced fat shredded cheddar cheese
1/2 cup Original Bisquick® mix
1/2 teaspoon garlic salt
1/4 cup grapeseed oil, divided
1 can (11 oz) mexicorn® whole kernel corn with red and green peppers, drained
1 can (15 oz) black beans, drained and rinsed
1/4 cup chunky salsa
Lowfat Sour cream, garnish
1/4 cup chopped cilantro, garnish

In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.

In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.

Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add more oil as needed to prevent sticking.

In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream and cilantro.


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