Potato Pancake with Refried Beans
Budget-friendly, easy dinner!
Servings - 2 servings
Ingredients
- 4 cups shredded potatoes, about 2 medium potatoes
- 1 Tbsp olive oil
- 15 oz can pinto beans, drain and rinse
- Sprouts or other salad-topping
- Garnish: paprika, lemon or lime wedges, sour cream or cheese
- Salt to taste
Instructions
- Turn the stovetop on medium-high and film an 8-inch non-stick pan with oil.
- Working quickly, shred the potatoes and squeeze the water out of the them.
- Add the potatoes to the hot pan, and stir to coat.
- Cook the potatoes, stirring occasionally for about 10 minutes until the potatoes soften.
- Spread the potatoes evenly over the pan and press them down. Cook about 10 minutes or until the edges are brown when you gently lift the sides.
- Salt the top of the pancake generously.
- Flip the pancake over onto a dinner plate,then slide the pancake uncooked-side-down back into the pan.
- Cook another 10 minutes or until brown.
- Blend the beans in the blender.
- Flip the cooked pancake onto a serving plate. Pour beans on top.
- Add salad of choice. Garnish to taste, and enjoy.