Potato-Corn Cakes

* Exported from MasterCook *

Potato-Corn Cakes

Recipe By : Family Circle - 7/15/97
Serving Size : 4 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c shredded, refrigerated potatoes **OR**
frozen, thawed hash browns
4 scallions -- thin 2-inch slivers
2 eggs -- beaten
1 c canned Mexi-corn -- drained
1/2 tsp salt
1/4 tsp ground black pepper
oil, for frying
sour cream, for serving

Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

Heat 1/2 tsp 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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