Ecuadorian Spicy Cheese And Potato Patties

These patties are great topped with fried eggs for brunch or dinner.

1 3/4 pounds potatoes, 1-inch chunks
2/3 cup corn kernels
1/2 cup grated Monterey Jack cheese
1 Anaheim or poblano chile, seeded and chopped
1/3 cup chopped scallions
3 tablespoons chopped fresh cilantro
3 tablespoons butter

Boil potatoes over medium heat for 15 minutes or until tender. Drain and return to the pan. Stir gently over medium heat for about 1 minute.  Place in a large bowl and mash until smooth. Stir in the corn, cheese, chile, scallions and cilantro. Season with salt and pepper and mix well. Shape into 8 patties about 3/4-inch thick.  In a large, heavy skillet, melt the butter. In two batches, cook patties over medium heat, turning once, for 6 to 8 minutes or until golden brown.

Serves 4 to 6.


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