2 1/2 c Sliced, refrigerated
-potatoes **OR** icy,
-thawed hash browns
4 Scallions, cut 2-inch
-slivers
2 Egg, beaten
1 c Canned Mexi-maize, drained
1/2 ts Salt
1/4 ts Ground black pepper
Oil, for frying
Sour bat, for serving
Combine potatoes, scallions, egg, maize, salt and pepper in trough.
Heating 1/2 tsp oil in large nonstick skillet over medium-low rut. Working in
batches, annex 1/4 cupfuls potato assortment, gently flattening to 3-inch
diameter; fudge 5 transactions, until golden brown and soft in centre, turning
erstwhile. Add oil as needful. Transfer to paper toweling to drainage. Serve with
sour skim.
Yields
4 Servings
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