Yield: 4 Servings
|2½ cup||Shredded, refrigerated potatoes **OR** frozen, thawed hash browns|
|4 \N||Scallions, thin 2-inch slivers|
|2 \N||Eggs, beaten|
|1 cup||Canned Mexi-corn, drained|
|¼ teaspoon||Ground black pepper|
|\N \N||Oil, for frying|
|\N \N||Sour cream, for serving|
Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.
Heat ½ tsp oil in large nonstick skillet over medium-low heat. Working in batches, add ¼ cupfuls potato mixture, gently flattening to 3-inch diameter; cook 5 minutes, until golden brown and soft in center, turning once. Add oil as needed. Transfer to paper toweling to drain. Serve with sour cream.
Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons <taillon@...> on Jul 12, 1997