13 Ingredients
  • 1 1/4 pounds russet potatoes, scrubbed
  • 1 can (15 1/2 oz.) corn, drained
  • 2/3 cup shredded cheddar cheese (2 oz.)
  • 1/2 cup small-curd cottage cheese
  • 2 large eggs, beaten to blend
  • 1/3 cup minced green onions (including tops)
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 fresh jalapeño or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • About 2 teaspoons salad oil
Nutrition
183
9% daily value
8 servings
                                       
                                            balanced, low-​sugar, vegetarian, gluten-​free
     

Fat

10% 6

Saturated

11% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 23

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

17% 8

Cholesterol

19% 56

Sodium

17% 420

Calcium

9% 91

Magnesium

9% 36

Potassium

10% 486

Iron

10% 2

Zinc

9% 1

Phosphorus

23% 159

Vitamin A

6% 58

Vitamin C

37% 34

Thiamin (B1)

9% 0

Riboflavin (B2)

13% 0

Niacin (B3)

10% 2

Vitamin B6

27% 0

Folate equivalent (total)

13% 53

Folate (food)

- 46

Folic acid

- 4

Vitamin B12

10% 0

Vitamin D

2% 0

Vitamin E

4% 1

Vitamin K

14% 16
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