Fiesta Taco Potato Cake Bruschetta

• 1/2 cup canned whole kernel corn, drained
• 1/2 cup canned black beans, rinsed and drained
• 2 tablespoons red bell peppers, chopped
• 2 tablespoons green onions, chopped
• 1/4 cup fresh tomato, chopped
• 1/4 teaspoon ground cumin
• 1/2 teaspoon granulated sugar
• 1 1/4 teaspoons kosher salt, divided
• 3/8 teaspoon fresh ground black pepper, divided
• 2 tablespoons white wine vinegar
• 2 tablespoons canola oil, divided
• 1/2 teaspoon canola oil, divided
• 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
• 1 large garlic clove, crushed
• 3 tablespoons chopped cilantro, divided
• 1/3 cup yellow onion, chopped
• 2 1/2 teaspoons packaged taco seasoning
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 ounce goat cheese, crumbled

1. In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
2. In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
3. Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
4. Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.

whole kernel corn, black beans, red bell peppers, green onions, fresh tomato, ground cumin, granulated sugar, kosher salt, fresh ground black pepper, white wine vinegar, canola oil, canola oil, browns, garlic, cilantro, yellow onion, taco, eggs, flour, butter, goat cheese

Taken from www.food.com/recipe/fiesta-taco-potato-cake-bruschetta-475780 (may not work)