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Cheddar Potato Corn Cakes
Cheddar Potato Corn Cakes
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Prep Time:
45 minutes
Total Time:
45 minutes
Delicious cheesy potato cakes, perfect for parties or gatherings.
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
  • 3 eggs, beaten
  • 1/4 to 1/2 cup vegetable oil
Instructions:
  • Combine all ingredients in a large bowl until thoroughly mixed, excluding the oil.
  • Heat 1 to 2 tablespoons of oil on a nonstick griddle or skillet over medium-high heat (375°F). Pour 2 tablespoons of batter for each corn cake onto the hot griddle. Cook for 4 to 6 minutes, flipping once, until they turn golden brown. Continue with the rest of the batter, adding more oil as needed. Serve the corn cakes warm.

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