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Cheddar Potato Corn Cakes

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Betty Crocker Kitchens
Updated Oct 24, 2016
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Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.

Cheddar Potato Corn Cakes

  • Prep Time 45 min
  • Total 45 min
  • Servings 48
  • Ingredients 9
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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

Instructions

  • Step 
    1
    In large bowl, mix all ingredients except oil until well blended.
  • Step 
    2
    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.

Nutrition

40 Calories
2g Total Fat
1g Protein
4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Sodium
65mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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