Peanut-potato Cakes

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 3/4 lb yukon gold potato, unpleeled
• 1 slice bacon
• 1 cup fresh corn (about 2 ears)
• 1/4 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup green onion, sliced
• 1/4 cup peanuts, chopped
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• optional more olive oil and more fresh thyme

Recipe

• 1 place potatoes in a saucepan; cover with water. bring to a boil; reduce heat and simmer for 15 minutes or until tender. drain and cool. shred potatoes into a large bowl.
• 2 cook bacon in a large skillet over medium heat until crisp. then remove and crumble. add to the bacon drippings corn, onions, bell pepper, and chopped thyme; cook 4 minutes or until onion is tender.
• 3 combine potatoes, bacon, and corn mixture, green onions, peanuts, salt and egg; stil with a fork until blended.
• 4 coat nonstick skillet with a thin layer of olive oil. spoon about 1/3 cupt potatoe mixture onto the hot skillet and flatten.
• 5 cook 5 minutes on each side or until golden brown. garnish with thyme.