Flying Fish Potato-Peanut Cakes

By Lindae999

New twist on potato pancakes.

Ingredients

• 3/4 lb Yukon Gold Potatoes
• 1 slice bacon
• 1 cup cooked fresh corn kernels (about 2 ears)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 tsp chopped fresh thyme
• 1/4 cup sliced green onions
• 1/4 cup chopped peanuts
• 1/2 tsp salt
• 1 large egg, lightly beaten
• nonstick cooking spray
• fresh thyme, for garnish (optional)

Details

Servings 8

Preparation

Step 1

1. Place potatoes in a saucepan; cover with water. Bring to a boil, reduce heat and simmer until tender. Drain and cool. Peel and shred potatoes into a large bowl.
2. Fry bacon in a large nonstick skillet over med heat until crisp. Remove from pan, let cool, then crumble. Add corn, onion, bell pepper and thyme to drippings in pan; cook until onion is tender.
3. Combine potatoes, bacon, corn mixture, green onions, peanuts, salt and egg; stir with a fork until well mixed.
4. Coat a nonstick griddle or large skillet with cooking spray. For each cake, spoon about 1/3 cup potato mixture onto the hot griddle or skillet; flatten slightly with a spatula. Cook for 5 minutes, or until golden brown on each side.
5. Garnish with thyme, if desired.