Title: Potato-Corn Cakes
Categories: Pancake Side Corn
Yield: 4 Servings

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.

Recipe By : Family Circle - 7/15/97

From: The Taillons Date: 12 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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