Hashbrown Tostadas

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  • Complexity: easy
  • Ready in: 30 min
  • Srv: 4
Hashbrown Tostadas


  • 4 cups frozen shredded hash browns
  • 6 Tablespoons vegetable oil
  • 1 15 oz. can low-sodium black beans
  • 1 bunch cilantro
  • 1 lime, juiced
  • 1 teaspoon cumin
  • ½ teaspoon garlic paste
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 cups romaine salad mix
  • 1 cup fresh tomato salsa
  • 1 cup shredded Mexican cheese
  • avocado (optional)
  • green onions (optional)
  • low-fat sour cream or Mexican crema (optional)


  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. 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.

  2. 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. Turn the potato patties over and cook for another 5 minutes, until they are lightly browned[?]. Dice the avocado and slice the green onions.

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

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