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Potato-Peanut Cakes

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1 cake)

Ingredients

  • 3/4 pound Yukon gold potatoes
  • 1 bacon slice
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup sliced green onions
  • 1/4 cup chopped peanuts
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray
  • Fresh thyme (optional)

Nutrition Information

  • calories 110
  • caloriesfromfat 40 %
  • fat 4.9 g
  • satfat 1.1 g
  • monofat 2.2 g
  • polyfat 1.2 g
  • protein 3.9 g
  • carbohydrate 14 g
  • fiber 1.9 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 183 mg
  • calcium 16 mg

How to Make It

  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 chopped 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. Coat a nonstick griddle or large nonstick skillet with cooking spray. Spoon about 1/3 cup potato mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown. Garnish with thyme, if desired.

Flying Fish and Fandango, Seattle