Ingredients
1 cup Hungry Jack® Mashed Potato Flakes
1/4
cup shredded Cheddar cheese (1 oz)
2
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1
teaspoon chicken or beef-flavor instant bouillon
1
teaspoon dried cilantro leaves or parsley flakes
1/2
teaspoon baking powder
1
egg
1
cup milk
1/4
cup Old El Paso™ Thick ’n Chunky Salsa
2
tablespoons margarine or butter
Preparation
In medium bowl, combine potato flakes, cheese, flour, bouillon, cilantro and baking powder; mix well.
In small bowl, beat egg with fork. Stir in milk and salsa. Add to potato mixture; stir just until combined. Let stand 2 to 3 minutes or until liquid is absorbed.*
Melt margarine in large nonstick skillet over medium-high heat. Drop potato mixture by 1/2 cupfuls into skillet. Spread each to form 4-inch round. Cook 4 to 6 minutes or until golden brown, turning once. Serve warm.
