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