Potato Cakes with Minted Peas and Sour Cream

Ingredients:

• 1 (4.9 oz.) package Hungry Jack® Four Cheese Potatoes
• 2 cups water
• 2/3 cup milk
• 2 tablespoons butter
• 1 cup Hungry Jack® Mashed Potatoes, flakes
• 1 cup frozen peas, thawed
• 2 teaspoons chopped fresh mint
• No-Stick Cooking Spray
• 1 (8 oz.) container sour cream
• Fresh mint leaves

Preparation Directions:

1. Heat oven to 425°F. Mix potato slices, sauce mix, water, milk and butter in a 3-quart saucepan. Heat just to boiling, stirring occasionally. Cover and simmer, 12 to 15 minutes, stirring occasionally, until potatoes are tender. Add potato flakes, combining to break up any large slices of potato. Stir in peas and mint.
2. Spray 9 of 12 muffin cups generously with no-stick cooking spray. Divide potato mixture evenly into prepared muffin cups. Bake 20 minutes or until golden brown on edges. Let rest 5 minutes. Run a sharp knife around edge. Turn pan upside down to release.
3. Serve warm dolloped with sour cream; garnish with a mint leaf.

Variations:

1. Chipotle chile and corn: Substitute 1 cup frozen sweet corn, thawed, and 1/4 teaspoon chipotle chile powder, for peas and mint. Garnish with sour cream.
2. Carrot and curry: Substitute 3/4 cup shredded carrots and 1/2 teaspoon curry powder for peas and mint. Garnish with sour cream.

• Yield: 9
• Prep Time: 12 min
• Cook Time: 35 min