Cheddar-Potato Corn Cakes

Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa – ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2016

bag (20 oz) refrigerated cooked shredded hash brown potatoes

can (11 oz) whole kernel corn with red and green peppers, drained

oz sharp white Cheddar cheese, shredded (1 cup)

medium green onions, sliced (1/4 cup)

tablespoons yellow cornmeal

1/2 teaspoon salt

1/4 teaspoon pepper

eggs, beaten

1/4 cup canola oil

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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.