Ingredients
-
3/4
-
1
-
1
-
1/4
-
1/4
-
1
-
1/4
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Potato-Peanut Cakes, An interesting way to jazz up plain ol’ spuds From Cooking Light magazine , THE best potato patty/cake I’ve ever had The crunchy peanuts and combination of vegetable flavors, textures and colors send this way over the top This makes 8 patties which, at our house, is far less than 8 servings I’m not going to change a thing next time These are perfect , An interesting way to jazz up plain ol’ spuds From Cooking Light magazine
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Steps
|
1
Done
|
Place Potatoes in a Saucepan;cover With Water. |
|
2
Done
|
Bring to a Boil, Reduce Heat and Simmer For 15 Minutes or Until Tender. |
|
3
Done
|
Drain and Cool. |
|
4
Done
|
Shred Into a Large Bowl. |
|
5
Done
|
Cook Bacon in a Large Non-Stick Skillet Until Crisp. |
|
6
Done
|
Remove Bacon from Pan, Crumble. |
|
7
Done
|
Add Corn, Onion, Bell Pepper and Chopped Thyme to Drippings. |
|
8
Done
|
Cook Until Onion Is Tender, About 4 Minutes. |
|
9
Done
|
Combine Potatoes, Bacon, Corn Mixture, Green Onions, Peanuts, Salt and Egg. |
|
10
Done
|
Stir With a Fork Until Well Blended. |
|
11
Done
|
Coat a Non-Stick Griddle or Skillet With Cooking Spray. |
|
12
Done
|
Spoon About 1/3 Cup Potato Mixture Onto Hot Griddle;flatten Slightly With a Spatula. |
|
13
Done
|
Cook 5 Minutes on Each Side or Until Golden Brown. |
|
14
Done
|
Garnish With Thyme Sprigs If Desired. |
