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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An interesting way to jazz up plain ol' spuds. From Cooking Light magazine. Ingredients:
3/4 lb yukon gold potato |
1 slice bacon |
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 onion |
1/4 cup chopped peanuts |
1/2 teaspoon salt |
1 large egg, lightly beaten |
cooking spray |
fresh thyme (to garnish) (optional) |
Directions:
1. Place potatoes in a saucepan;cover with water.
2. bring to a boil, reduce heat and simmer for 15 minutes or until tender.
3. Drain and cool.
4. Shred into a large bowl.
5. Cook bacon in a large non-stick skillet until crisp.
6. Remove bacon from pan, crumble.
7. Add corn, onion, bell pepper and chopped thyme to drippings.
8. Cook until onion is tender, about 4 minutes.
9. Combine potatoes, bacon, corn mixture, green onions, peanuts, salt and egg.
10. Stir with a fork until well blended.
11. Coat a non-stick griddle or skillet with cooking spray.
12. Spoon about 1/3 cup potato mixture onto hot griddle;flatten slightly with a spatula.
13. Cook 5 minutes on each side or until golden brown.
14. Garnish with thyme sprigs if desired.
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