Cheesy Potato Corncakes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs yellow-fleshed potatoes, peeled and chopped
• salt
• 2 large eggs, lightly beaten
• 1/2 cup chives, finely chopped
• 1/2 cup cornmeal
• 1 (10 ounce) box frozen corn kernels, thawed
• 2 cups monterey jack pepper cheese, shredded
• pepper
• 3/4 cup vegetable oil

Recipe

• 1 place the potatoes in a medium pot and cover with cold water by 1 inch.
• 2 salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
• 3 drain, then mash the potatoes in the pot.
• 4 cook, stirring, over medium-low heat for 1 minute.
• 5 let cool, stirring occasionally, for about 20 minutes.
• 6 meanwhile, stir together the eggs and chives.
• 7 place the cornmeal on a large, shallow plate.
• 8 combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
• 9 scoop out 2 rounded tablespoons and roll into a ball.
• 10 set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
• 11 flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
• 12 on a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
• 13 working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
• 14 transfer to paper towels to drain and season with salt.