Potato-corn Cakes
| 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)
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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