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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 t Salt
1/4 t 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 93mg
Sodium: 333mg
Potassium: 445.2mg
Carbohydrates: 16.9g
Fiber: 2.3g
Sugar: <1g
Protein: 5.2g


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