Cheddar-Potato Corn Cakes
"Dress up this cheesy side dish made using potatoes, Green Giant® SteamCrisp® Mexicorn® corn and cornmeal with sour cream and salsa – ready in 30 minutes. Servings # 18..."
INGREDIENTS
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1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
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1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
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4 oz sharp white Cheddar cheese, shredded (1 cup)
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4 medium green onions, sliced (1/4 cup)
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3 tablespoons yellow cornmeal
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 eggs, beaten
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1/4 cup canola oil
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