At a Glance
- Prep Method: null
- Yield: 8
- Ready Time:
Recipe By: Wolfgang Hanau
Ingredients
- 1 cup masa harina
- 2/3 cup chicken broth or water
- I cup mashed potatoes
- 1/2 cup shredded longhorn cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- oil or butter
Toppings:
- 1 quart enchilada sauce
- 2 cups shredded Jack cheese
- 1 cup chopped green onions
- 1 cup sliced black olives
Preparation
Combine masa harina and chicken broth to form a moist dough.
Mix in potatoes, cheeses (total of 1 cup) and salt.
When thoroughly combined, shape into 8 patties, about 4 inches in diameter and 1/2 inch thick.
Pan fry in a small amount of butter or oil—enough to cover the bottom of a heavy skillet—until brown on first side. Flip patties over and brown second side. Keep warm.
To serve arrange patties on deep serving platter; pour hot enchilada over all. Mound cheese, then olives and onions atop each pattie.
