Cheddar-Potato Corn Cakes

Dress up this cheesy side dish made using potatoes, Green Giant® SteamCrisp® Mexicorn® corn and cornmeal with sour cream and salsa – ready in 30 minutes.

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Servings 18

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ingredients 9
Prep Time 30 min
Total Time 30 min

Ingredients

1: bag (20 oz) refrigerated cooked shredded hash brown potatoes

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

4: oz sharp white Cheddar cheese, shredded (1 cup)

4: medium green onions, sliced (1/4 cup)

3: tablespoons yellow cornmeal

: 1/2 teaspoon salt

: 1/4 teaspoon pepper

3: eggs, beaten

: 1/4 cup canola oil

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Directions

1 In large bowl, mix all ingredients except oil until well blended.
2 In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.