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Ingredients

• 1 1/4 pounds russet potatoes, scrubbed
• 1 can (15 1/2 oz.) corn, drained
• 2/3 cup shredded cheddar cheese (2 oz.)
• 1/2 cup small-curd cottage cheese
• 2 large eggs, beaten to blend
• 1/3 cup minced green onions (including tops)
• 3 tablespoons chopped fresh cilantro leaves
• 2 fresh jalapeño or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
• 2 tablespoons yellow cornmeal
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon pepper
• About 2 teaspoons salad oil

Description

When Making Potato Pancakes One Night, Annette Leonard Experimented With Some New Flavors. The Result Has Become A Favorite Main Dish, Which She Serves With Salsa And Sour Cream.

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