Potato Peanut Cakes
|Yukon gold potatoes||3⁄4 Pound|
|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)|
|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