Cheddar-Potato Corn Cakes

By gmbeckett

Ingredients

• 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
• 1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
• 4 oz sharp white Cheddar cheese, shredded (1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 3 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs, beaten
• 1/4 cup canola oil

Preparation

Step 1

In large bowl, mix all ingredients except oil until well blended.

In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.