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Southwestern Potato Patties
1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes
- 3 eggs, beaten
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1/2 teaspoon garlic salt
- 1/4 cup vegetable oil
- 1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1/4 cup Old El Paso® Thick 'n Chunky salsa
- Sour cream, if desired
- 1 In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
- 2 In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
- 3 Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
- 4 In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.
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