Ingredients:
About 1 C. mashed potatoes (regular, sweet, or yam – NOT candied though)
About 4 T. salsa verde (regular salsa is okay if you don’t have tomatillo salsa --although you really should keep some on hand)
A smidge of oil
2 soft corn tortillas (are there any other kind?)
Maybe a ¼ C. cranberry relish. If your relish isn’t made with lime juice and jalapenos, like mine is, you might have to spike it a bit.
Mix a couple of spoonfuls of salsa verde into your mashed potatoes. Make a patty out of the potatoes about the size of a corn tortilla. Fry with a little oil until brown on both sides and thoroughly heated.
While you’re at it, warm your tortillas in that pan as well.
Cut the patty in half, and place each half in one of the corn tortillas. Cover the top of the patties with a good amount of cranberry relish.
Toss some more salsa verde on top of your ingredients. Also, a little green
Serves two gabachos. Or one, if you’re hungry.
7 comments:
Ole!
You failed to mention whether or not this can be enjoyed with cervesa.
Yum! We didn't cook our dinner until Saturday, so there's still plenty left to work with!
Okay, okay, okay, I have green hot sauce in my fridge now. Happy?!
Sounds good. What time are we eating?
Nice work, amiga.
Ohhhh, I love potato tacos, but I've never tried it with roasted sweet potatoes. Yum.
Wow that sounds tasty. We get rid of our leftover mashed potatoes by mixing in a few beaten eggs, some minced onion and a little flour, and then rolling them in panko and frying them.
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