1. Preheat oven to 400°F Generously spray a 13x9 pan with nonstick cooking spray. 2. In a large bowl, combine hash browns, black beans, peppers, cumin, ½ teaspoon kosher salt, red pepper flakes, and eggs. Mix well. Spoon hash brown mixture in a thin layer into pan, spreading to cover bottom of the pan. Drizzle hash browns with olive oil. Bake, uncovered, 25-30 minutes, or until light golden brown. Remove from oven. 3. Place fish fillets on a work surface. In a small bowl, combine chile powder, lime peel, and 1/4 teaspoon kosher salt. Rub spice mixture onto both sides of fish. Arrange fish fillets on top of hash browns. Return to oven; bake, uncovered, 6-8 minutes or until fish is lightly browned and cooked through. 4. Meanwhile, in a medium bowl, combine avocado, mango, red onion, cilantro, mint and lime juice. Stir to mix. 5. To serve, divide hash brown into four portions, stacking if needed. Place each potato tostada on a plate. Top with a fish fillet; spoon avocado-mango salsa over top of fish. Serve with lime wedges, if desired. ---------------------------------------------------------------------------
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