Southwest Corn and Idaho® Potato Cakes | Idaho Potato Commission

Name: Southwest Corn and Idaho® Potato Cakes | Idaho Potato Commission
Ingredients: Cooking spray; 2 cups leftover mashed Idaho&reg; potatoes (homemade works best); 1/2 cup corn kernels (if frozen, thaw first, then squeeze out excess water); 1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water); 1 egg white; 1/2 cup shredded taco cheese (cheese blend with added seasonings); 4 tablespoons all-purpose flour; 1 tablespoon minced, dried onion; 1 teaspoon salt; 1/4 teaspoon chili powder; 1/8 teaspoon ground cumin; Optional garnish: 1/4 cup shredded taco cheese

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Leftover mashed potatoes are easily reinvented as zesty potato pancakes studded with corn and multi-colored peppers. Skip the butter and skillet, these are baked, not fried, yet they still brown...

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Ingredients

Cooking spray
2 cups leftover mashed Idaho&reg; potatoes (homemade works best)
1/2 cup corn kernels (if frozen, thaw first, then squeeze out excess water)
1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
1 egg white
1/2 cup shredded taco cheese (cheese blend with added seasonings)
4 tablespoons all-purpose flour
1 tablespoon minced, dried onion
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
Optional garnish: 1/4 cup shredded taco cheese