Potato-Corn Cakes

Course : Vegetables
Serves: 4
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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.

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