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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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