Zesty Potato Patties

Add these cheesy potato patties made with Old El Paso® Thick 'n Chunky Salsa to your meal - a perfect side dish to complement your Mexican cuisine night.

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Servings 4

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( 8 ) Ratings

8 Ratings

5 Stars 18%

4 Stars 12%

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Member Reviews ( 1 )

62c0fae9-e03a-4e17-918f-e393d7a53787

Bake-Off® Contest 38, 1998

Shirley Fleming

Sacramento, California

ingredients 10
Prep Time 20 min
Total Time 25 min

Ingredients

: 1 cup Hungry Jack® Mashed Potato Flakes

1/4: cup shredded Cheddar cheese (1 oz)

2: tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

1: teaspoon chicken or beef-flavor instant bouillon

1: teaspoon dried cilantro leaves or parsley flakes

1/2: teaspoon baking powder

1: egg

1: cup milk

1/4: cup Old El Paso® Thick 'n Chunky Salsa

2: tablespoons margarine or butter

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Directions

1 In medium bowl, combine potato flakes, cheese, flour, bouillon, cilantro and baking powder; mix well.
2 In small bowl, beat egg with fork. Stir in milk and salsa. Add to potato mixture; stir just until combined. Let stand 2 to 3 minutes or until liquid is absorbed.*
3 Melt margarine in large nonstick skillet over medium-high heat. Drop potato mixture by 1/2 cupfuls into skillet. Spread each to form 4-inch round. Cook 4 to 6 minutes or until golden brown, turning once. Serve warm.