Potato-Corn Cakes

Potato-Corn Cakes

Family Circle - 7/15/97

4 Preparation Time :

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

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. - - - - - - - - - - - - - - - - - -