South-of-the-Border Potato Pancakes
These hearty, bursting with Tex-Mex flavor, potato pancakes are made easy with ready-to-use country-style hash browns.
1/2 (26-ounce) package country style frozen hash browns
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream
2 large eggs
1/4 cup milk
1/4 cup sliced green onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup all-purpose flour
3 tablespoons vegetable oil
Garnish: jalapeño pepper slices
- Stir together first 9 ingredients; let stand 10 minutes. Stir in flour.
- Drop mixture by 1/4 cupfuls into hot oil in a large skillet; cook over medium-high heat 3 minutes on each side or until golden. Drain on paper towels. Garnish, if desired.
Makes 6 servings.