- 2 cups Hungry Jack® Mashed Potatoes
- 1 (11 oz.) can whole kernel corn with red and green peppers, drained
- 3 oz (3/4 cup) shredded Cheddar cheese
- 2 tbsps Pillsbury BEST® All Purpose Flour
- 2 tbsps cornmeal
- 1 1/2 tsps seasoned salt
- 1 tsp dried basil leaves
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 2 cups milk
- 1 egg
- 1/4 cup butter or margarine
- Grated Parmesan cheese, if desired

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 of the 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.

4. SPRINKLE with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.