Potato-Corn Cakes
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          frozen hash brown potatoes -- thawed
   4                    scallions -- cut in 2" slivers
   2                    eggs -- beaten
   1      cup           canned mexi-corn -- drained
     1/2  teaspoon      salt
     1/4  teaspoon      ground black pepper
                        oil for frying
                        sour cream -- for serving
 

Preparation:

Combine potatoes, scallions, eggs, corn, salt and pepper in bowl. Heat 1/2 teaspoon oil in large nonstick skillet over medium-low heat. Working in batches, add 1/4 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.