Grated Potato And Corn Stacks


A great breakfast or brunch dish of potato and corn stacks that can be topped with salmon and sour cream or with avocado and tomatoes.

Prep time:20 mins

Cook time:10 mins

Makes: 8


  • 2 medium potatoes (approximately 500g), peeled
  • ¼ cup plain flour
  • 1 egg, lightly beaten
  • 420g can Edgell Corn Kernels, drained
  • 30g butter
  • ¼ cup sour cream
  • 8 small slices smoked salmon
  • Caviar, for garnish (optional)
  • ½ cup finely diced cucumber


Step 1

Grate potatoes on coarse side of grater and squeeze out the excess liquid. Spread grated potato on 2-3 sheets of paper towel and pat dry with extra paper towel.

Step 2

Combine potato, flour, egg and Edgell Corn Kernels.

Step 3

Heat a large frypan, melt half the butter and swirl over base of pan. Measure heaped ¼ cupfuls of mixture and place into frypan, flattening to a 10cm round. Cook until golden brown on both sides. Repeat with remaining potato mixture. Set aside and keep warm.

Step 4

Spread each corn stack with sour cream, top with a piece of smoked salmon and garnish with a small spoonful of caviar. Sprinkle each plate with cucumber and serve immediately.

Tasty Tip!

Corn stacks can also be topped with sliced avocado, fresh or roasted tomatoes, a poached egg or grilled bacon.

Grated Potato And Corn Stacks
User rating:
  • 4

Featured in this recipe

  • Corn Kernels 420g

    Corn Kernels 420g

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