Mexican Potato Corn Cakes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
• 1/2 cup 1% low-fat milk, separated
• 1 (11 ounce) can corn (mexican mix with peppers, if desired)
• 1 (4 ounce) can green chilies, diced
• 3/4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
• 2 tablespoons flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 egg
• 2 tablespoons butter, separated
• 2 teaspoons butter, separated

Recipe

• 1 boil 2 quarts water and add sliced potatoes. boil 15 minutes. remove with slotted spoon and put potatoes through ricer. add 1/4 cup milk to potatoes and mix well. should make about 2 cups mashed potatoes.
• 2 in large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. mix well. beat egg with 1/4 cup milk, add and mix well.
• 3 heat non-stick skillet over medium low heat. drop in 2 teaspoons butter. in batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. carefully form into 3-inch rounds. cook about 7-8 minutes, until golden brown, turning once.
• 4 repeat 3 times. place finished cakes onto cookie sheet and keep warm in 225 degree fahrenheit oven. serve with hot sauce on the side, if desired.