Corn Soup With Sweet Potato Hash Browns

• 5 cups chicken stock
• 1 can (14 oz) creamed corn
• 1 can (14 oz) sweet corn
• 2 tbsp soy sauce
• 1 tbsp finely grated ginger
• 5 oz sliced ham, cut into thin strips
• 4 None green onions, thinly sliced
• 1 1/2 lbs sweet potatoes, peeled and grated
• 2 None eggs, lightly beaten
• 1/4 cup flour
• 2 tbsp vegetable oil
• 2 tbsp butter

1. For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in a large saucepan on medium-high heat. Bring to a boil. Reduce heat to low; simmer 5 mins. Stir in ham and onions.
2. For the hash browns, mix sweet potatoes, eggs and flour in a large bowl. Season with salt and pepper.
3. Heat 1 tbsp each of the oil and butter in a large skillet on medium heat. For each hash brown, spoon 2 tbsp mixture into pan and flatten slightly. Cook hash browns, 6 at a time, for 3-4 mins on each side or until golden and crisp. Drain on paper towels. Add remaining oil and butter between batches. Serve with the soup.

chicken stock, corn, sweet corn, soy sauce, ginger, ham, green onions, sweet potatoes, eggs, flour, vegetable oil, butter

Taken from recipes-plus.com/api/v2.0/recipes/22774 (may not work)