Mini Cheddar Potato Corn Cakes Recipes

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CHEDDAR POTATO CORN CAKES



Cheddar Potato Corn Cakes image

Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 48

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg

CORN AND POTATO CAKES



Corn and Potato Cakes image

Categories     Potato     Breakfast     Brunch     Side     Vegetarian     Quick & Easy     High Fiber     Corn     Pan-Fry     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

two 1/2-pound russet (baking) potatoes
1/2 cup finely chopped green bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 scallions, chopped fine
1 teaspoon ground cumin
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 tablespoons sour cream

Steps:

  • Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
  • In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

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