Southwestern Potato Pancakes

• 3-4 medium sized russet potatoes
• 2 cups frozen corn kernels, thawed and drained
• 2/ 3 cup shredded sharp cheddar cheese
• 1/ 2 cup small-curd cottage cheese
• 3 large eggs
• 1/ 2 cup minced green onions
• 3 tablespoons fresh cilantro leaves, chopped
• 2 fresh jalapenos, seeded and diced
• 2 tablespoons yellow cornmeal
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1/ 2 teaspoon pepper
• 2 teaspoons vegetable oil

In a 6-qt pan over high heat, bring about 4 qts of water to a boil. Add potatoes and cook until tender when pierced, about 20-30 minutes. Drain and rinse in cold water until potatoes are cool enough to handle. Peel and grate. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeño, cornmeal, cumin, salt and cayenne pepper and pepper until well blended. Pour 1 tsp of oil into Texas Griddle and heat over medium-high heat. Drop batter into pan in ¹/3 cup portions and use a spoon to spread batter into 3- to 4-in. cakes. Cook about 3 minutes on each side, until both sides are browned and firm to the touch in the center. Add more oil as necessary. Makes 14-18 pancakes, depending on size.