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® 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.