Poppin’ Potato Cakes with Sweet Corn, Jalapenos, and Cheddar Recipe

Name: Poppin’ Potato Cakes with Sweet Corn, Jalapenos, and Cheddar Recipe
Ingredients: 4 cups (600g) Canned Diced White Potato, drained and rinsed with cold water or fresh white potatoes that have been diced ½ inch, and fully cooked and chilled can be subbed.; 2 each (90g) Large Egg, beaten; 1 cup (130g) Shredded Cheddar Cheese; 1 cup (150g) Frozen or Fresh Yellow Sweet Corn Kernels; 1 tablespoon (10g) Fresh Garlic, chopped; ¼ cup (33g) Red Onions; 1/3 cup (45g) Red Bell Peppers, diced ¼ inch; ¼ cup (33g) Fresh Jalapenos, diced 1/8 inch; ¼ cup (5g) Cilantro, chopped; 1 tablespoon (2g) Cumin, ground; ½ tablespoon (1g) Mexican Oregano (Italian Oregano can be subbed); 1-1/2 teaspoons (2g) Smoked Paprika; 1 tablespoon (4g) Kosher Salt; ½ tablespoon (2g) Freshly Ground Black Pepper; 2 tablespoons (30ml) Olive Oil; ½ cup (120ml) Sour Cream; ¼ cup (10g) Green Onions, sliced

potatogoodness.com

Tender potatoes, sweet corn, peppers, chilies, and southwest seasonings make these potato cakes a fiesta for your tastebuds.

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Ingredients

4 cups (600g) Canned Diced White Potato, drained and rinsed with cold water or fresh white potatoes that have been diced ½ inch, and fully cooked and chilled can be subbed.
2 each (90g) Large Egg, beaten
1 cup (130g) Shredded Cheddar Cheese
1 cup (150g) Frozen or Fresh Yellow Sweet Corn Kernels
1 tablespoon (10g) Fresh Garlic, chopped
¼ cup (33g) Red Onions
1/3 cup (45g) Red Bell Peppers, diced ¼ inch
¼ cup (33g) Fresh Jalapenos, diced 1/8 inch
¼ cup (5g) Cilantro, chopped
1 tablespoon (2g) Cumin, ground
½ tablespoon (1g) Mexican Oregano (Italian Oregano can be subbed)
1-1/2 teaspoons (2g) Smoked Paprika
1 tablespoon (4g) Kosher Salt
½ tablespoon (2g) Freshly Ground Black Pepper
2 tablespoons (30ml) Olive Oil
½ cup (120ml) Sour Cream
¼ cup (10g) Green Onions, sliced