Recipe by Cooking Light July 2002


Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

8 servings (serving size: 1 cake)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.

  • 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

Nutrition Facts

110 calories; calories from fat 40%; fat 4.9g; saturated fat 1.1g; mono fat 2.2g; poly fat 1.2g; protein 3.9g; carbohydrates 14g; fiber 1.9g; cholesterol 28mg; iron 1mg; sodium 183mg; calcium 16mg.