Loaded Cheddar-Corn Potato Patties Recipe

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Loaded Cheddar-Corn Potato Patties Recipe
Loaded Cheddar-Corn Potato Patties Recipe photo by Taste of Home
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Loaded Cheddar-Corn Potato Patties Recipe

Read Reviews
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Publisher Photo
Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch the pile disappear. —Darlene Brenden, Salem, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup (8 ounces) sour cream
  • 2 tablespoons plus 1/3 cup thinly sliced green onions
  • 2 cups mashed potato flakes
  • 1/3 cup cornmeal
  • 1-3/4 teaspoons garlic salt
  • 1/2 teaspoon smoked paprika
  • 2 cups 2% milk
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup (4 ounces) shredded extra-sharp cheddar cheese

Directions

In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.
In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. Yield: 1 dozen (1 cup sauce).
Originally published as Loaded Cheddar-Corn Potato Patties in Taste of Home August/September 2012, p65

  • 1 cup (8 ounces) sour cream
  • 2 tablespoons plus 1/3 cup thinly sliced green onions
  • 2 cups mashed potato flakes
  • 1/3 cup cornmeal
  • 1-3/4 teaspoons garlic salt
  • 1/2 teaspoon smoked paprika
  • 2 cups 2% milk
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup (4 ounces) shredded extra-sharp cheddar cheese
  1. In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.
  2. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
  3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. Yield: 1 dozen (1 cup sauce).
Originally published as Loaded Cheddar-Corn Potato Patties in Taste of Home August/September 2012, p65

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Reviews forLoaded Cheddar-Corn Potato Patties

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MY REVIEW
awesomemelissa User ID: 6787764 126317
Reviewed Jul. 23, 2012

"The first time I made these they fell apart. The second time I traded the 1/3 cup of cornmeal for one package of jiffy corn bread mix and one egg. They held together and tasted great. I shared this recipe with other family members too."

MY REVIEW
smstillinger User ID: 3094333 122476
Reviewed Jul. 23, 2012

"At first I wasn't sure these were going to turn out. I let the mixture sit for 5 minutes or so to let the milk soak in. Then I was able to make them into patties. I also added some cayenne pepper after I tasted the first batch and they were kind of bland. An interesting mixture of potato pancake and corn fritter."

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