Potato-corn cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Shredded, refrigerated potatoes **OR** frozen, thawed hash browns |
| 4 | Scallions, thin 2-inch slivers | |
| 2 | Eggs, beaten | |
| 1 | cup | Canned Mexi-corn, drained |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| Oil, for frying | ||
| Sour cream, for serving | ||
Directions
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