Potato Cakes & Corn Relish

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Note from MamaFoodie: My sister… who thinks she always knows best (and she usually does)… is going to start contributing to the recipes. More to love! Thanks, sis!

Here is her first post: Potato Cakes. YUM!

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Meat and potatoes rule this roost.

As I was cooking dinner the other night, the song “Same Old Situation” by Motley Crue was playing in my head.  Same dinner ingredients, different day.

I thought I would spice it up a bit and broaden my husband’s horizons with a new twist on an old favorite.

Voila!  Potato Cakes with Corn Relish  {aka: fancy hash browns}

My sister says I’m “foofy”.  I think that I’m not but this recipe makes me think maybe I am a little.  But so is she.

I have to say they were really good.  I could have eaten every last one of them myself.

Sort of a savory guilty pleasure.

Along with watching 3 hours of Real Housewives in various formats.

Here is what you will need:

• 5 potatoes (medium)
• yellow onion
• salt
• pepper
• flour
• milk
• horseradish
• egg
• canola oil
• red onion
• corn (frozen is fine)
• red pepper flakes
• tomato (large)
• parsley
• lime
• olive oil

{Corn & Tomato Relish}

Mince 1/2 of a red onion and heat with 1 tbsp olive oil in a pan.  Cook for 3-4 minutes or until soft.

Add 1 cup frozen or fresh corn and cook until heated and slightly brown around the edges.

Transfer into a bowl and add 1 large tomato diced.

Add salt, pepper, red pepper flakes, horseradish and lime.  Stir to combine.  Set aside.

{Potato Cakes}

Grate potatoes finely and mince 1/2 of a yellow onion.  Combine.

In a separate bowl, beat 1 egg, 2 tbsp milk, 1 tbsp sour cream, 1 tsp salt, 1/2 tsp fresh ground black pepper, 1 tbsp horseradish, & 2 tbsp flour.

Pour into potato/onion mixture and stir to combine.  Add 2 tbsp fresh chopped parsley.

Coat the bottom of a skillet with canola oil and heat.

Drop spoonfuls of the potato mixture into pan and fry for 3 minutes on each side over medium to medium high heat.

Remove potato cakes onto paper towel covered plate to drain excess oil.

Serve warm with Corn & Tomato Relish.

RECIPE {Click here for printable recipe}

{Corn & Tomato Relish}

• 1/2 cup minced red onion
• 1 cup frozen or fresh corn kernels
• 1 large tomato diced
• 1 1/2 tsp chopped fresh parsley
• 1 tsp red pepper flakes
• 1 tsp horseradish
• juice of 1/2 lime
• salt/pepper to taste

Mince red onion and cook in skillet with a tbsp of olive oil until soft.  Add corn and cook until heated and lightly browned.  Transfer to a bowl and add diced tomatoes, red pepper, salt/pepper, horseradish, lime juice and parsley.  Toss to combine.

{Potato Cakes}

• 5-6 medium potatoes grated
• 1/2 minced yellow onion
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 tbsp sour cream
• 1 tbsp grated horseradish
• 2 tbsp flour
• 2 tbsp milk
• 1 egg

Peel and grate potatoes into a bowl.  Mince 1/2 yellow onion and add to potatoes.  In a separate bowl, beat 1 egg.  Add flour, milk, sour cream, horseradish, salt, & pepper.  Pour into potato mixture and stir to combine.  Coat a skillet with canola oil and heat.  Drop potato mixture by the spoonful into the hot oil and fry for 3 minutes on each side.  Transfer to a paper towel lined plate to drain off excess oil.  Top with corn relish and serve warm.  {Click here for printable recipe}