Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.
Heat 1/2 teaspoon oil in large nonstick skillet over medium-low heat. Working in batches, add 1/4 cupfuls potato mixture, gently flattening to 3-inch diameter; cook 5 minutes, until golden brown and soft in center, turning once. Add oil as needed. Transfer to paper toweling to drain. Serve with sour cream. Makes 4 servings.