Cheddar Potato Corn Cakes

Cheesy hash potato and Green Giant™ Mexicorn™ cakes make wonderful appetizers or a side to serve a crowd.

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 48

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
1
cup shredded sharp white Cheddar cheese (4 oz)
4
medium green onions, chopped (1/4 cup)
3
tablespoons yellow cornmeal
1/2
teaspoon salt
1/4
teaspoon pepper
3
eggs, beaten
1/4
to 1/2 cup vegetable oil

  • 1 In large bowl, mix all ingredients except oil until well blended.
  • 2 On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
40
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1/2g,
1/2%
),
Sodium
65mg
65%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.