RH Staff

Yield: 96 servings.

1/4 cup vegetableoil
2 qt. onions, chopped
1 qt. red bell peppers, chopped
1 qt. green bell peppers, chopped
1 gallon water
1/2 carton Potato Pearls® Extra Rich
3 qt. corn bread mix, dry
1 qt. egg substitute or liquid eggs
1 1/2 tsp. salt
3/4 tsp. cayenne pepper
3/4 tsp. nutmeg 6 cups fruit salsa, optional, commercially prepared

In large stockpot, heat oil. Add onions and bell peppers; sautè 5 minutes. Add water; bring to a boil. Stir in Potato Pearls, corn bread mix, eggs, salt, cayenne and nutmeg.

Heat griddle to 350°F. Portion 1/3 cup potato mixture onto well-oiled hot griddle. Cook 3 minutes or until golden on first side; turn over. Cook 2 minutes or until golden on second side.

If desired, serve with fruit salsa.