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Cheddar Potato Corn Cakes

  • Prep 45 min
  • Total 45 min
  • Servings 48
  • Save
    274
  • Pinterest
    65
  • Print
    455
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    46
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    12

Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd. MORE + LESS -

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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
40
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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