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Corn and Potato Pancakes With Salsa

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“I have not tried this recipe. I got this recipe from Tops it's courtesy of Idaho Potato Commission.”

Ingredients Nutrition

  • 2 cups mashed idaho potatoes (may substitute half of a 22oz bag frozen idaho mashed potatoes, prepared)
  • 2 cups cooked corn, cut off the ear (thawed) or 2 cups frozen corn kernels (thawed)
  • 1 egg, slightly beaten
  • 1 cup seasoned bread crumbs
  • 12 cup canola oil (for frying)
  • 11 ounces salsa


  1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
  2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2" diameter patties: dip each pattie in bread crumbs, coating both sides.
  3. Over medium heat, in a large non-stick, heat heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes. on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
  4. Transfer finished cakes to a baking sheet and keep in a warm oven (200) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired. (additional ingredients may be added to salsa such as chopped red or green pepper, plum tomatoes or red onion).

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