Delicious Taco Potato Cake Bruschetta Recipe

Get ready to indulge in a fiesta of flavors with our mouthwatering Fiesta Taco Potato Cake Bruschetta recipe. This recipe is the perfect combination of classic Tex-Mex ingredients and Italian bread, offering a tantalizing taste experience that is sure to please your palate. Whether you’re planning a festive gathering or simply looking for a fun and flavorful meal option, this recipe is an excellent choice.

This delightful recipe is inspired by the popular Taco Bell menu item – Fiesta Potatoes. We have reimagined the beloved dish as a scrumptious bruschetta, creating a unique spin on the classic appetizer. Our copycat recipe features crispy and cheesy fiesta potatoes, paired with layers of fresh vegetables, herbs and spices, creating a symphony of flavors in each bite.

What sets our potato cake bruschetta apart from other Tex-Mex dishes is its versatility. It can be served as a bite-sized appetizer at parties or as an open-face sandwich for a hearty meal. This flexibility makes it perfect for Cinco de Mayo celebrations or any other occasion that calls for a delectable snack that’s sure to impress.

Don’t settle for bland and uninspired appetizer recipes; make our Fiesta Taco Potato Cake Bruschetta today and experience an explosion of flavors that will leave your taste buds begging for more.

Why You’ll Love This Recipe

Fiesta Taco Potato Cake Bruschetta
Fiesta Taco Potato Cake Bruschetta

If you’re looking for a fun and flavorful new recipe to try, look no further than this Fiesta Taco Potato Cake Bruschetta Recipe. This dish is perfect for satisfying your cravings for both Mexican and Italian cuisines.

Firstly, the combination of a potato cake with traditional bruschetta toppings creates a unique and delicious twist on classic Italian appetizers. The rich and hearty texture of the potato cake base perfectly complements the fresh and zesty flavors of the tomato basil topping.

But what really makes this recipe shine are the bold Mexican-inspired flavors incorporated throughout. From the canned black beans and corn to the ground cumin and taco seasoning, this dish is sure to satisfy your cravings for all your favorite fiesta flavors.

Additionally, this recipe is incredibly versatile. It can be served as an appetizer or even as a main course with a side salad. The variations and substitutions section also provides plenty of ideas for making this recipe your own by adding in your favorite ingredients or swapping out others.

Overall, this Fiesta Taco Potato Cake Bruschetta Recipe is a must-try for anyone who loves bold and unique flavor combinations that will take their taste buds on an exciting adventure.

Ingredient List

Ingredients you’ll need:

  • Russet Potatoes: 4 medium-sized potatoes for the potato cake base.
  • All-Purpose Flour: 1/2 cup to help bind the potato mixture.
  • Eggs: 2 large eggs to help the potato cake set and hold shape.
  • Yellow Onion: 1 small yellow onion minced and added for flavor.
  • Cilantro: 1/4 cup chopped fresh cilantro leaves for a fresh and vibrant taste.
  • Garlic Clove: 1 finely chopped garlic clove to add more depth of flavor.
  • Canola Oil: 3 tablespoons used for frying the potato cakes until crispy and golden brown.
  • White Wine Vinegar: 1 tablespoon used for a tangy touch in the tomato basil bruschetta topping.
  • Fresh Ground Black Pepper: adds a nice depth of flavor, use as much or as little as you like.
  • Kosher Salt : Add salt according to your taste, but I recommend adding about a teaspoon of kosher salt to the potato mixture and another teaspoon to taste afterwards.
  • Granulated Sugar : 1/4 teaspoon is used in making delicious tomato basil bruschetta topping.
  • Ground Cumin : 1/2 teaspoon for a bit of spice and smoky flavor.
  • Fresh Tomato : 1 small ripe tomato chopped and mixed with other ingredients in making toppings.
  • Green Onions : trim off the ends, chop up green onions- both green and white parts can be used.
  • Red Bell Peppers : cut into small cubes, adding vibrant colours and crunch to the potato salad.
  • Canned Black Beans : They are a fantastic source of protein besides enhancing flavour. One can should be sufficient, rinse them well before adding them in.
  • Canned Whole Kernel Corn : Adds that sweet crunch, make sure to drain it prior to adding it.
  • Taco Bell Fiesta Potatoes Seasoning Copycat Recipe : The star ingredient which lends the classic Taco Bell flavour that we all love! Make sure you prepare this seasoning mix before getting started with the recipe.

Make sure you have all ingredients at hand before starting because once you start cooking, everything goes quickly!

The Recipe How-To


  1. Start by preheating the oven to 375°F (190°C) and lightly greasing a 9-inch round cake pan with butter.

  2. In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 tsp. of kosher salt. Add 2 large eggs, beating lightly to mix.

  3. Continue by adding in 1/4 cup of canola oil, 1 tbsp. of white wine vinegar, 1 minced garlic clove, 1/4 tsp. of fresh ground black pepper, 1/4 tsp. of granulated sugar, and 1/4 tsp. of ground cumin. Stir well until all ingredients are well combined.

  4. Next, add in 3/4 cup of grated russet potato (pre-cooked, cooled), 3/4 cup of cooked corn kernels (preferably canned whole kernel corn, rinsed & drained), 3/4 cup of drained canned black beans, chopped yellow onions, red bell peppers, and green onions.

  5. Mix together until everything is evenly distributed.

Making your Fiesta Taco Potato Cake Bruschetta recipe:

  1. Bake the mixture for approximately 20-25 minutes or until the edges start to turn golden brown.

  2. Remove from the oven; let it cool in the pan for around roughly five minutes before transferring it onto a wire rack.

  3. Meanwhile, grab some fresh tomatoes & cut them into small cubes.

  4. Plate the taco-mixture cake onto a serving plate or tray once cooling is complete and top with the diced tomato cubes & fresh cilantro sprigs as a garnish.

  5. Serve this as an appetizer by cutting the cake into wedges or scoop them with tortilla chips or crackers; your guests will love it!

Note – This potato cake bruschetta recipe can also be used as a base for making layered fiesta potato salad instead; cut down bruschetta-style after completely cooled & upending one layer us if on top of another over dampened taco seasoning-seasoned potato skins.

Enjoy the copycat recipe twist on Taco Bell’s cheesy fiesta potatoes!

Substitutions and Variations

Looking to switch things up with this Fiesta Taco Potato Cake Bruschetta Recipe? Here are some substitutions and variations that you can try:

1. Swap out the canned black beans and corn for fresh or frozen versions of either ingredient.

2. Use different types of potatoes, such as sweet potatoes or red potatoes, in place of russet potatoes for a different flavor and texture.

3. For a vegan version of this recipe, omit the eggs and use a vegan cheese in place of the cheddar cheese.

4. If you prefer a spicier taco seasoning, add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture.

5. Want to make this recipe gluten-free? Substitute the all-purpose flour in the potato cake with a gluten-free flour blend.

6. For an added burst of freshness, top the bruschettas with diced avocado or sliced jalapeños.

7. Serve these tasty treats as mini taco salads by chopping up the toppings and tossing them with shredded lettuce before serving on top of the potato cakes.

With these substitutions and variations, you can personalize this recipe to your liking and enjoy a customized dish that fits your dietary restrictions and preferences. Whether you’re celebrating Cinco de Mayo or simply craving some cheesy fiesta potatoes, these mouth-watering bruschettas are sure to please your taste buds!

Serving and Pairing

If you’re planning to serve this fiesta taco potato cake bruschetta at a gathering or for a party, make sure to double the recipe! These flavorful bites are guaranteed to go fast.

For pairing options, you can serve it alongside your favorite drink. I would recommend a refreshing margarita or a cold beer. These drinks will help bring out the flavors of the dish, making it even more enjoyable to consume.

For those looking for a light meal option, this taco potato cake can be served as an appetizer on its own or as a side dish with your favorite dish. You could pair it with crispy fish tacos, spicy black bean soup or chicken fajitas. The cheesy fiesta potato topping blends well with almost anything that has bold flavors, making it a versatile dish that can be paired with multiple dishes.

Alternatively, you can also sprinkle shredded cheddar cheese on top of these bruschettas instead of the previous toppings for an extra gooey and savory flavor. Also, try adding diced tomatoes or jalapeno peppers on top for an additional kick.

Overall, this recipe is perfect as an appetizer or as a side dish during any festivities or family gatherings. It provides a unique twist on classic Mexican-inspired appetizers that will leave your guests impressed and asking for more.

Make-Ahead, Storing and Reheating

Preparing the Fiesta Taco Potato Cake Bruschetta recipe in advance is effortless and convenient. Assembling the potato cake bruschetta can be done hours ahead or even the day before, leaving you with more time to attend to other tasks. Once assembled, it can be stored in an airtight container in the fridge for up to 2 days.

If planning on serving your Fiesta Taco Potato Cake Bruschetta as an appetizer, you may want to bake them off just before serving to keep the potatoes nice and crispy. However, if you’re having guests over for dinner and want to get things done in advance, you can bake the potato cake bruschetta ahead of time then let cool completely before assembling them with the toppings.

To reheat, simply preheat your oven or toaster oven at 350°F and bake for about 10-12 minutes until heated through. Alternatively, you can add a little extra cheese on top and microwave on high for about 30 seconds until cheese is melted and bubbly.

As with any dish that has been reheated, it may not be as crispy as freshly baked but will still taste fantastic. Remember not to overheat as this could cause the cheese to burn and ruin the dish.

Whether you make it fresh or prepare it ahead of time, this Fiesta Taco Potato Cake Bruschetta recipe is a sure hit, making it an excellent addition to your appetizer recipes collection!

Tips for Perfect Results

Preparing a dish that dazzles the senses and delight the palate often requires more than mastering the recipe. That is why I want to share with you some tips that will help you achieve the perfect taco potato cake bruschetta, worthy of being the star on any table.

First, it is crucial to use fresh ingredients. Make sure to select high-quality tomatoes, onions, peppers, and cilantro. Substituting canned corn or black beans for fresh ones can significantly affect the taste and texture of this dish.

Another important aspect to consider is the seasoning. To bring out the fiesta taco flavor of the dish, use a mixture of ground cumin, chili powder, salt, and sugar. Season gradually and adjust to your liking as you go along.

When frying the potato cake bruschetta in oil, make sure it reaches the right temperature before adding anything to it. Test it by dropping a small piece of bread into the pan. If it turns golden brown in 15-20 seconds, then it is ready for frying.

Pay close attention when layering the toppings over the potato cake bruschetta. Start with a base of refried beans or black beans to hold everything together. Then add cheese and vegetables such as diced tomatoes, green onions, red bell peppers, and cilantro on top.

Lastly, don’t be afraid to add your own twist by incorporating other ingredients such as avocado or lime juice to give it an added level of complexity that will leave your guests wanting more.

By following these tips and putting your own twist on this fiesta taco potato cake bruschetta recipe, you are sure to impress even the most discerning palates at your table!

Bottom Line

In conclusion, the Fiesta Taco Potato Cake Bruschetta Recipe is a versatile and delicious dish that is worth adding to your recipe collection. The blend of flavors and textures in this dish creates a truly unique and satisfying experience for your taste buds.

Whether you’re looking for an appetizer to impress guests or simply want to spice up your meal routine, this recipe is sure to fit the bill. With the added bonus of being able to easily substitute and vary ingredients, it’s a perfect choice for any occasion.

So don’t hesitate – gather the ingredients, follow the steps, and indulge in this culinary delight. You won’t regret it! Happy cooking!

Fiesta Taco Potato Cake Bruschetta

Fiesta Taco Potato Cake Bruschetta Recipe

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a festive take on Mexican bruschetta using potatoes as the base with a lively colorful corn/black bean topping.
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: Mexican
Keyword: < 60 Mins, Potato, Vegetable
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 potato cakes
Calories: 291.4kcal


  • 1/2 cup canned whole kernel corn, drained
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons red bell peppers, chopped
  • 2 tablespoons green onions, chopped
  • 1/4 cup fresh tomato, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon granulated sugar
  • 1 1/4 teaspoons kosher salt, divided
  • 3/8 teaspoon fresh ground black pepper, divided
  • 2 tablespoons white wine vinegar
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon canola oil, divided
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 1 large garlic clove, crushed
  • 3 tablespoons chopped cilantro, divided
  • 1/3 cup yellow onion, chopped
  • 2 1/2 teaspoons packaged taco seasoning
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 ounce goat cheese, crumbled


  • In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
  • In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
  • Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
  • Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.

Your own notes


Serving: 218g | Calories: 291.4kcal | Carbohydrates: 24.7g | Protein: 9.1g | Fat: 18.4g | Saturated Fat: 6.5g | Cholesterol: 113.9mg | Sodium: 966.5mg | Fiber: 4.1g | Sugar: 2.1g

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