Southwest Corn and Idaho® Potato Cakes

Southwest Corn and Idaho® Potato Cakes

Yield: 4 servings
Calories: 198
Protein: 8 g
Cholesterol: 17 mg

Leftover mashed potatoes are easily reinvented as zesty potato pancakes studded with corn and multi-colored peppers. Skip the butter and skillet, these are baked, not fried, yet they still brown nicely.



  1. Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray; set aside.
  2. In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon, being sure to thoroughly break up the mashed potatoes.
  3. Spray a 1/3-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture.
  4. Continue to scoop, making 8 portions (you may need to re-spray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick. Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes.
  5. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.