Ingredients
- 1 1/2 teaspoons kosher salt
- 1 1/4 pounds potatoes (baking potatoes, peeled, quartered, about 2 medium)
- 1 1/2 ounces shredded queso fresco cheese (or monterey jack cheese, 6 tablespoons)
- 2 tablespoons minced green onions
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3/4 cup diced tomato
- 1/2 cup red onion, julienne cut
How to Make
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Step 1: Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
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Step 2: Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
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Step 3: Divide potato mixture into 6 balls (about 1/2 cup per ball).
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Step 4: Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
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Step 5: Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
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Step 6: Turn patties; cook 3 minutes.
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Step 7: Top patties with tomato and red onion.
We hope you enjoy this recipe!
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