Ingredients
2
cups Hungry Jack® Mashed Potato Flakes
1
can (11 oz) whole kernel corn, red and green peppers, drained
3/4
cup shredded Cheddar cheese
2
tablespoons all purpose or unbleached flour
2
tablespoons cornmeal
1 1/2
teaspoons seasoned salt
1
teaspoon dried basil leaves
1/2
teaspoon garlic powder
1/4
teaspoon pepper
2
cups milk
1
egg, beaten
1/4
cup butter or margarine
Grated Parmesan cheese, if desired
Preparation
In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown, turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.
