- 2 cups Hungry Jack® Mashed Potato Flakes
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 3/4 cup shredded Cheddar cheese
- 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
- 2 tablespoons cornmeal
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 cups milk
- 1 egg, beaten
- 1/4 cup butter or margarine
- Grated Parmesan cheese (optional)
- In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
- Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown, turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.