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Cheddar Potato Corn Cakes

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Cheddar Potato Corn Cakes
  • Prep 45 min
  • Total 45 min
  • Servings 48
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Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.
Updated Oct 24, 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
  • 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

Steps

  • 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

40 Calories, 2g Total Fat, 1g Protein, 4g Total Carbohydrate

Nutrition Facts

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