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Potato Peanut Cakes

Healthy.Eater's picture
  Yukon gold potatoes 3⁄4 Pound
  Bacon slice 1
  Corn kernels 1 Cup (16 tbs) (About 1 Ears)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped red bell pepper 1⁄4 Cup (4 tbs)
  Chopped thyme 1 Teaspoon
  Sliced green onions 1⁄4 Cup (4 tbs)
  Chopped peanuts 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 Large, lightly beaten
  Cooking spray 1 Tablespoon

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

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Potato Peanut Cakes Recipe