Potato-corn cakes

Yield: 4 Servings

Measure Ingredient
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
½ teaspoon Salt
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

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