Southwest Potato Cups with Sweet Corn & Chipotle Peppers

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  • Complexity: easy
  • Serves: 12
  • By: Cassie Heaton
Southwest Potato Cups with Sweet Corn & Chipotle Peppers

Ingredients

  • 2 ears sweet corn OR 1 cup frozen thawed or canned corn kernels
  • 2 tablespoons olive oil
  • 2 pounds frozen shredded hash browns, thawed
  • 1 large onion, finely chopped
  • 3 eggs
  • 1 to 3 canned chipotle peppers in sauce, chopped
  • 1/4 pound queso fresca
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    Category

    Appetizer | Main | Side