Fiesta Taco Potato Cake Bruschetta

Bring bold flavors and culinary creativity to your table with this Fiesta Taco Potato Cake Bruschetta! Combining crispy, golden potato cakes with spiced taco-seasoned ground beef, this recipe offers a delicious twist on traditional bruschetta. The fresh topping of cherry tomatoes, creamy avocado, and zesty lime juice adds a bright and refreshing contrast, while a finishing touch of shredded cheddar, sour cream, and optional hot sauce elevates every bite. Perfect as an appetizer, snack, or even a playful dinner option, this unique fusion dish is ready in under an hour and serves four. Whether hosting a party or spicing up your weeknight meals, this taco-inspired potato bruschetta is a guaranteed crowd-pleaser!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 tablespoons Cooking oil
• 0.5 pound Ground beef
• 1 tablespoon Taco seasoning
• 3 tablespoons Water
• 1 cup Cherry tomatoes
• 1 large Avocado
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro
• 0.5 cup Shredded cheddar cheese
• 0.25 cup Sour cream
• 1 teaspoon Hot sauce (optional)

Directions

Step 1

Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2

In a mixing bowl, combine the grated potatoes, flour, egg, salt, and black pepper. Mix well to form a sticky potato mixture.

Step 3

Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the potato mixture into the skillet and flatten into a patty. Repeat, making 4-5 cakes, depending on the size of your skillet.

Step 4

Cook each potato cake for 3-4 minutes per side, or until golden brown and crispy. Remove and set on a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.

Step 5

In another skillet, brown the ground beef over medium-high heat. Drain any excess grease and add taco seasoning with 3 tablespoons of water. Cook for 2-3 minutes until the seasoning is fully incorporated. Remove from heat.

Step 6

Dice the cherry tomatoes and avocado. Toss them in a small bowl with lime juice and chopped cilantro to make a fresh topping.

Step 7

Assemble each bruschetta by placing a potato cake on a serving plate. Top it with a spoonful of taco-seasoned ground beef, followed by the avocado-tomato mixture.

Step 8

Sprinkle each with shredded cheddar cheese, a dollop of sour cream, and a drizzle of hot sauce, if desired.

Step 9

Serve immediately and enjoy your Fiesta Taco Potato Cake Bruschetta!

Nutrition Facts

Serving size	(1605.9g)

Amount per serving	% Daily Value*
Calories	2441.2

Total Fat 149.6g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 459.3mg	0%
Sodium 4683.4mg	0%
Total Carbohydrate 205.9g	0%
Dietary Fiber 29.4g	0%
Total Sugars 17.8g
Protein 88.8g	0%

Vitamin D 53.8IU	0%
Calcium 692.0mg	0%
Iron 15.6mg	0%
Potassium 5930.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 14.1%

Carbs: 32.6%