INGREDIENTS

• 2 cups Hungry Jack® Mashed Potato Flakes
• 1 can (11 oz.) whole kernel corn with red and green peppers, drained
• 3/4 cup (3 oz.) shredded Cheddar cheese
• 2 tablespoons all purpose flour
• 2 tablespoons yellow corn meal
• 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, slightly beaten
• 1/4 cup butter

INSTRUCTIONS

1. Combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper in large bowl. Mix well. Add milk and egg. Mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
2. Melt 1 to 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet.
3. Press carefully to form 3-inch rounds. Cook 6 to 8 minutes or until golden brown, turning once. Transfer to serving platter.
4. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.

Optional

• Grated Parmesan cheese, if desired