This was one of those recipes that was born out of laziness. I wanted to make hash browns, and had a full russet sitting on the counter, but didn’t want to spend the time fussing with it. I remembered the potato flakes in the pantry. Viola! Add the cornmeal and a little flour, seasonings and of course, the corn! You can’t go wrong on a weekend morning to feed a hungry crowd or just yourself. The best part is that these can be made in advance and heated in the oven.

I served these with my tomato jam, but you could use a vegan sour cream, or even applesauce if you want to be more daring!

Makes 8-10 2-3” round cakes or up to 20 smaller cakes

Prep time: 5 minutes

Cook time: 10 minutes


  • 2 cups potato flakes (organic if you can find them)
  • ½ cup fine cornmeal
  • 1/3 cup regular baking flour (GF flour will work if you prefer to keep it gluten free)
  • 2 tsp. garlic powder
  • ¾ cup nutritional yeast (aka nooch)
  • Salt and pepper to taste
  • 2 cups vegetable broth or unsweetened plant milk (and more for necessary consistency)
  • 2 cups frozen corn kernels (unsalted and no sauce), or direct from the cob
  • 4 green onions, sliced thin


  1. Combine potato flakes, flour, cornmeal, garlic powder, and nooch.
  2. Add in your liquid and corn kernels. Mix well until you get a thick ‘batter’.
  3. Let it sit for 5 minutes.
  4. Scoop a heaping 1/3 cup of the batter and shape into balls.
  5. Heat a non-stick pan on med-high. Place 2 or 3 potato balls in pan and press into pancake shape, approximately 1/2 “ thick and 2-3” round.
  6. Cook one side for 3 minutes, or until golden brown, then gently flip each cake and finish cooking for another 2-3 minutes.
  7. Serve while hot with green onion garnish.