Recipe - Potato-Corn Cakes

2 One half cup Shredded, refrigerated
potatoes **OR** frozen,
thawed hash browns
4 Scallions, thin 2inch
slivers
2 Eggs, beaten
1 cup Canned Mexicorn, drained
One half teaspoon Salt
One fourth teaspoon Ground black pepper
Oil, for frying
Sour cream, for serving

Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

Heat One half tsp oil in large nonstick skillet over mediumlow heat. Working in
batches, add One fourth cupfuls potato mixture, gently flattening to 3inch
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.

Recipe by: Family Circle 7/15/97 Posted to MCRecipe Digest V1 #667 by
The Taillons taillon@access.mountain.net on Jul 12, 1997