Potato-corn cakes

 
                             Potato-Corn Cakes
 
 Recipe By     : Family Circle - 7/15/97
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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  tsp           salt
      1/4  tsp           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.
 
 
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