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Ingredients

4 cups frozen shredded hash brown potatoes 6 tablespoons vegetable oil, divided 1 (15 ounce) can reduced-sodium black beans, rinsed and drained 1 bunch cilantro 1 lime, juiced 1 teaspoon cumin ½ teaspoon garlic paste ¼ teaspoon cayenne pepper 1 teaspoon salt 2 cups romaine salad blend 1 cup fresh tomato salsa 1 cup shredded Mexican cheese blend 1 tablespoon Avocado 1 teaspoon Green onions 1 teaspoon Low-fat sour cream

Nutrition Info

486.6 calories carbohydrate: 40.1 g cholesterol: 32.8 mg fat: 38.3 g fiber: 9.2 g protein: 15.6 g saturatedFat: 13.3 g servingSize: - sodium: 1506 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

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).

4 servings

This Hash Brown Tostadas recipe is courtesy of A Communal Table, a part of the U.S. Potato Board's Potato Lovers Club Program.