Cheddar-Potato Corn Cakes Recipe - Pillsbury.com

Ingredients

• 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
• 1 can (11 oz) whole kernel corn with red and green peppers, drained
• 4 oz sharp white Cheddar cheese, shredded (1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 3 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs, beaten
• 1/4 cup canola oil