Potato-Peanut Cakes

Name: Potato-Peanut Cakes
Ingredients: 3/4 pound Yukon gold potatoes; 1 bacon slice; 1 cup fresh corn kernels (about 2 ears); 1/4 cup finely chopped onion; 1/4 cup finely chopped red bell pepper; 1 teaspoon chopped fresh thyme; 1/4 cup sliced green onions; 1/4 cup chopped peanuts; 1/2 teaspoon salt; 1 large egg, lightly beaten; Cooking spray; Fresh thyme (optional)

12 ingredients

4 steps

Ingredients

3/4 pound Yukon gold potatoes
1 bacon slice
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon chopped fresh thyme
1/4 cup sliced green onions
1/4 cup chopped peanuts
1/2 teaspoon salt
1 large egg, lightly beaten
Cooking spray
Fresh thyme (optional)

Directions

1

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl.
2

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add corn, onion, bell pepper, and chopped thyme to drippings in pan; cook 4 minutes or until onion is tender.
3

Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.
4

Coat a nonstick griddle or large nonstick skillet with cooking spray. Spoon about 1/3 cup potato mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown. Garnish with thyme, if desired.