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Total Time
30mins
Prep 10 mins
Cook 20 mins

An interesting way to jazz up plain ol' spuds. From Cooking Light magazine.

Ingredients Nutrition

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.
Most Helpful

5 5

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.