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How to Make Flan
Peruvian Arroz con Pollo
Potato Patties with Black Bean Salsa
potato patties with black bean salsa
bag (1 lb 4 oz) refrigerated Southwest-style shredded hash brown potatoes
cup shredded reduced-fat Cheddar cheese (4 oz)
cup Original Bisquick™ mix
eggs, beaten, or 3/4 cup fat-free egg product
cup canola or olive oil
can (11 oz) whole kernel corn with red and green peppers, drained
can (15 oz) black beans, drained, rinsed
cup chunky-style salsa
In large bowl, mix potatoes, cheese, Bisquick mix and eggs until blended.
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.
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.
In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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