Potato-Corn Cakes

4 Servings

Try this Potato-Corn Cakes recipe, or post your own recipe for Potato-Corn Cakes

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Potato-Corn Cakes recipe as Favorite
Recipe look good to you?

Potato-Corn Cakes Ingredients

2 1/2 c Shredded, refrigerated	1/2 ts Salt
4 Scallions, thin 2-inch	1/4 ts Ground black pepper
2 Eggs, beaten	Oil, for frying
1 c Canned Mexi-corn, drained	Sour cream, for serving

Instructions for Potato-Corn Cakes

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. Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons on Jul 12, 1997

Main Ingredient: PotatoCuisine: Uncategorized