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.