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Potato Patties with Black Bean Salsa

  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 6

Ingredients

1
bag (1 lb 4 oz) refrigerated Southwest-style shredded hash brown potatoes
1
cup shredded reduced-fat Cheddar cheese (4 oz)
1/2
cup Original Bisquick™ mix
3
eggs, beaten, or 3/4 cup fat-free egg product
1/4
cup canola or olive oil
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
can (15 oz) black beans, drained, rinsed
1/4
cup chunky-style salsa
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
430mg
18%
Potassium
680mg
19%
Total Carbohydrate
50g
17%
Dietary Fiber
10g
39%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In large bowl, mix potatoes, cheese, Bisquick mix and eggs until blended.
  • 2 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 back of spatula.
  • 3 Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet; cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
  • 4 In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties.

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