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Potato-Corn Cakes

Potato-Corn Cakes — une recette communautaire sur Potlikkr.

Ingrédients

• 2.5 cup Frozen Hash Brown Potatoes
• 4.0 Scallions
• 2.0 Eggs
• 1.0 cup Canned Mexi Corn

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Méthode (aperçu)

1. 1

   Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

2. 2

   Heat 1/2 teaspoon 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.