Potato-corn Cakes

Makes 4
Prep 15 m



  1. 1 of 2 Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.
  2. 2 of 2 Heat 1/2 teaspoon 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. Makes 4 servings.
Nutrition Information for Potato-corn Cakes
Servings Per Recipe: 4
Per Serving: 34 g carb., 4 g Fat, total, 7 g pro., 187 kcal cal., 592 mg sodium, 107 mg chol., 1 g sat. fat
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