- Complexity: easy
- Ready in: 30 min
- Srv: 4
- 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)
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.
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.
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).