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Nutrition Facts
Serving Size 71 g
(Approx. 7 Servings)
Amount Per Serving
Calories 120 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 230 mg 10%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 3 g
Vitamin A 2% • Iron 2%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwest Onion and Pepper Potato Cakes

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Prep Time
30 minutes
Cook Time
6 minutes
Total Time
36 minutes
Serves
7  People

Ingredients

Recipe makes 7 Servings

1/4 cup(s) yellow onion, chopped
1/4 cup(s) green bell pepper, chopped
2 Tsp Adams Reserve Southwest Ancho Seasoning
1/2 cup(s) shredded cheddar cheese
1 Tbsp olive oil
12 Oz H-E-B Meal Simple Mashed Potato Tray, great for leftover potatoes
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Instructions

1
In a large bowl combine all ingredients until well incorporated.
2
Form into 6 to 7, 2.5 oz cakes and refrigerate 15 to 20 minutes.
3
Heat pan over medium-high heat with oil and sear cakes 2-3 minutes per side or until browned and heated through.
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