Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Cheesy Potato Corn Cakes




Source of Recipe


4 Seasons Recipes


List of Ingredients




2 cups Hungry Jack® Mashed Potato Flakes
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green
Peppers, drained
3 oz. (3/4 cup) shredded Cheddar cheese
2 tablespoons Flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoned salt
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 egg, beaten
1/4 cup butter or margarine
Grated Parmesan cheese, if desired


Recipe



1. In large bowl, combine potato flakes, corn, Cheddar cheese, flour,
cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk
and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
2. Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over
medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully
press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown,
turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter
and potato mixture as necessary.