Crispy Southwestern Potato Pizza |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: I've always kind of enjoyed cooking with what ingredients are available at the time. It gives me a chance to see what kind of food combinations seem to work together. I wanted to do something different with the potatoes so I decided to use them to create a crispy crust that could be topped or filled. I think the crunchy potato crust adds a nice balance to the soft southwestern style toppings that were used to put this dish together. The good thing is that I tried it with grated potatoes (hash browns) and mashed potatoes and had good results. The mashed style requires a little flour to help bind things a bit more. The zip to this recipe comes from the southwestern Alfredo sauce I came up with. This sauce is a bit tart which I think balances out the sweet vegetables use to top the crust. Ingredients:
1 (16 ounce) package simply potatoes® shredded hash browns |
2 tablespoons vegetables or 2 tablespoons olive oil |
1/4 lb bacon |
1/4 lb chorizo sausage |
1 (14 ounce) can black beans |
1/2 cup frozen corn |
1/2 cup sweet onion |
1/2 cup alfredo sauce |
1/2 cup mexican blend cheese |
1 (1 ounce) package taco seasoning |
1 tablespoon adobo sauce |
2 fresh garlic cloves, minced or 1 tablespoon bottled garlic |
1 tablespoon chopped fresh cilantro |
1 fresh green onion, chopped |
1/2 fresh limes or 1 tablespoon lime juice |
1 teaspoon brown sugar |
Directions:
1. Preheat oven to 400°F.
2. Coat the bottom of a 12 non-stick, oven safe pan with 1 tbsp of oil. I used a non-stick frying pan.
3. Open the package of potatoes and empty the contents into the pan. If you're using mashed potatoes, then combine them well with 1/4 cup flour before placing them into the pan. Spread the potatoes out by pressing them into the pan and forming a thin layer. The potatoes should go up the side a bit. The thinner this layer is, the crispier it will be.
4. Drizzle the other tbsp of oil over the potatoes and place in the oven for 40 minutes.
5. While the potatoes are crisping, cook the bacon until crisp and drain well.
6. Cook the chorizo until it is browned and drain well.
7. Drain and rinse the black beans while the meat is cooking.
8. Combine the alfredo sauce, taco seasoning, adobo sauce and lime juice from half of the lime. Sometimes I squeeze both halves depending on the size of the lime. You need about a tablespoon.
9. Combine the corn and onion in a pan and cook for about 5 minute on medium heat until the mixture is dry and the corn is browned slightly. Add in the garlic, brown sugar and continue to cook until you can smell the garlic. About one minute longer. Set aside.
10. Remove the pan from the oven after 40 minutes and top the potatoes with corn mixture, black beans and drizzle the alfredo sauce. Finish topping with sprinkling the cheese over all of it.
11. Place the pan back in the oven for 10 to 12 minutes or until the cheese is browned a bit.
12. Remove the pan from the oven and slide the potato pizza onto a serving plate. Let the pizza cool for about 5 minutes before cutting into slices and serving.
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