*  Exported from  MasterCook  *

                            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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