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
1/4
teaspoon pepper
3
eggs, beaten
1/4
to 1/2 cup vegetable oil
Preparation
In large bowl, mix all ingredients except oil until well blended.
On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.
