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Cheddar-Potato Corn Cakes

Cheddar-Potato Corn Cakes
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 18
Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa – ready in 30 minutes.
Updated October 18, 2016

Ingredients

  • 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
  • 1 can (11 oz) 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

Steps

  • 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.

  • Top the corn cakes with a dollop of sour cream and salsa to add a southwestern flair.

Nutrition Facts

Serving Size: 1 Serving
Calories
98
Total Fat
4 1/2g
0%
Saturated Fat
1 1/2g
0%
Sodium
187mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
1g
0%
Protein
3 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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