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1

Zesty Potato Patties

Prep 20 min
Total 25 min
Ingredients 10
Servings 4

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. MORE+ LESS-

By Pillsbury Kitchens

Updated January 11, 2011

Bake-Off® Contest 38, 1998

Shirley Fleming

Sacramento, California

Ingredients

1 cup Hungry Jack® Mashed Potato Flakes

1/4

cup shredded Cheddar cheese (1 oz)

tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

teaspoon chicken or beef-flavor instant bouillon

teaspoon dried cilantro leaves or parsley flakes

1/2

teaspoon baking powder

egg

cup milk

1/4

cup Old El Paso™ Thick 'n Chunky Salsa

tablespoons margarine or butter

Steps

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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.