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
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
-
Step1In large bowl, mix all ingredients except oil until well blended.
-
Step2On 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
© 2025 ®/TM General Mills All Rights Reserved