Name: Potato-Corn Cakes
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

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Thomas a Kempis

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

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