The best delicious Potato-corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Potato-corn Cakes recipe today!
Hello my friends, this Potato-corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Potato-corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Potato-corn Cakes.
What Makes This Potato-corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Potato-corn Cakes.
Ready to make this Potato-corn Cakes Recipe? Let’s do it!
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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
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.
Yields
4 Servings
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