Potato-Corn Cakes

Course : Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 1/2 cups frozen hash brown potatoes -- thawed
4 bunch scallions -- cut in 2 inch slivers
2 large eggs -- beaten
1 cup canned mexi-corn -- drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Cup oil for frying
1 Cup sour cream -- for serving
 

Preparation / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes