Potato-Corn Cakes
| Yield: | 4 Servings |
| Categories: |
| 2 1/2 | c | Shredded, refrigerated potatoes **OR** frozen, thawed hash browns |
| 4 | Scallions, thin 2-inch slivers | |
| 2 | Eggs, beaten | |
| 1 | c | Canned Mexi-corn, drained |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| Oil, for frying | ||
| Sour cream, for serving |
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