Ingredients for Potato Peanut Cakes
- Yukon Gold Potato
- 4 slices bacon, cooked and crumbled
- Fresh Corn Kernels
- 1/2 cup chopped yellow onion
- Red Bell Pepper
- Fresh Thyme
- Green Onion
- 1/2 cup salted peanuts, coarsely chopped
- 1 teaspoon salt
- 1 large egg, lightly beaten
- Cooking spray
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How to Make Potato Peanut Cakes
- Place potatoes in a large saucepan. Cover with cold water and bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes and let cool slightly.
- While potatoes cool, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon with a slotted spoon and crumble; set aside, reserving 1 tablespoon of bacon grease in the pan.
- Add corn, onion, and bell pepper to the skillet with the bacon grease. Cook until onion is softened and vegetables are tender-crisp, about 4-5 minutes.
- Stir in chopped thyme.
- Shred cooled potatoes into a large bowl. Add crumbled bacon, the corn mixture, green onions, peanuts, salt, and egg.
- Gently stir with a fork until well combined.
- Heat a lightly oiled non-stick griddle or large skillet over medium heat.
- Drop spoonfuls (about 1/3 cup each) of the potato mixture onto the hot griddle, flattening slightly with a spatula.
- Cook for 5-7 minutes per side, or until golden brown and heated through.
- Garnish with fresh thyme sprigs, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
4g
Carbs
4g
