| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
|
|
Oil, for frying |
|
|
Sour cream, for serving |
INSTRUCTIONS
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 <taillon@access.mountain.net> on Jul 12, 1997
A Message from our Provider:
“Have you kept your promise to God?”