Your humble, nutrient-dense, vegetable.
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- 2 cups 500 g Mashed Potatoes
- 1 cup 172 g Black Beans (cooked/canned)
- 2 cups 240 g Oaxaca Cheese (grated) (May substitute Oaxaca cheese for grated pepper jack or mozzarella)
- 4 each 176 g Eggs
- 1 cup 254 g Prepared Pico de Gallo
- ½ cup 82 g Frozen Yellow Corn
- ½ cup 8 g Cilantro (chopped)
- 1 cup 236 ml Sour Cream
- ¼ cup 59 ml Hot Sauce
- Gather all ingredients and equipment.
- Drain and rinse cooked black beans using a strainer. Shake off excess water. In a medium size bowl, add mashed potatoes, black beans, and mix until black beans are evenly distributed in mashed potatoes. Then form into ¼ cup patties. In a nonstick frying pan or skillet, on medium high heat, scoop ¼ cup of grated cheese and melt, then place mashed potato cake on top melted cheese. When cheese has formed into a crust or turn golden brown remove and set aside encrusted mashed potato cake, cheese crust side up.
- In a frying pan, on medium high heat, scramble eggs. Set aside.
- In a medium bowl, add prepared Pico de Gallo and thawed corn and mix until combined. Set aside.(Optional) Roast corn in a dry cast iron skillet on high heat to char corn for extra roasted flavor.
- In a small bowl, pour sour cream and hot sauce and mix until combined, and set aside.
- To assemble, per plate, lay hot sauce crema on plate, lay 2 mashed potato cakes on top, scoop scramble eggs and garnish with chopped cilantro and lay corn salsa beside mashed potato cakes.