Fiesta Taco Potato Cake Bruschetta
Bring bold flavors and culinary creativity to your table with this Fiesta Taco Potato Cake Bruschetta! Combining crispy, golden potato cakes with spiced taco-seasoned ground beef, this recipe offers a delicious twist on traditional bruschetta. The fresh topping of cherry tomatoes, creamy avocado, and zesty lime juice adds a bright and refreshing contrast, while a finishing touch of shredded cheddar, sour cream, and optional hot sauce elevates every bite. Perfect as an appetizer, snack, or even a playful dinner option, this unique fusion dish is ready in under an hour and serves four. Whether hosting a party or spicing up your weeknight meals, this taco-inspired potato bruschetta is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Cooking oil
- 0.5 pound Ground beef
- 1 tablespoon Taco seasoning
- 3 tablespoons Water
- 1 cup Cherry tomatoes
- 1 large Avocado
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Sour cream
- 1 teaspoon Hot sauce (optional)
Instructions
Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a mixing bowl, combine the grated potatoes, flour, egg, salt, and black pepper. Mix well to form a sticky potato mixture.
Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the potato mixture into the skillet and flatten into a patty. Repeat, making 4-5 cakes, depending on the size of your skillet.
Cook each potato cake for 3-4 minutes per side, or until golden brown and crispy. Remove and set on a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
In another skillet, brown the ground beef over medium-high heat. Drain any excess grease and add taco seasoning with 3 tablespoons of water. Cook for 2-3 minutes until the seasoning is fully incorporated. Remove from heat.
Dice the cherry tomatoes and avocado. Toss them in a small bowl with lime juice and chopped cilantro to make a fresh topping.
Assemble each bruschetta by placing a potato cake on a serving plate. Top it with a spoonful of taco-seasoned ground beef, followed by the avocado-tomato mixture.
Sprinkle each with shredded cheddar cheese, a dollop of sour cream, and a drizzle of hot sauce, if desired.
Serve immediately and enjoy your Fiesta Taco Potato Cake Bruschetta!
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 17.8 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 692 mg | 53% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5931 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
