Peanut-Potato Cakes

All I can say is yum. Different than my usual potatoes!

• Ready In: 42 mins
• Serves: 8

Ingredients

• 3⁄4 lb yukon gold potato, unpleeled
• 1  slice bacon
• 1  cup fresh corn (about 2 ears)
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup red bell pepper, finely chopped
• 1  teaspoon fresh thyme, chopped
• 1⁄4 cup green onion, sliced
• 1⁄4 cup peanuts, chopped
• 1⁄2 teaspoon salt
• 1  egg, lightly beaten
•  optional more olive oil and more fresh thyme

Directions

1. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer for 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl.
2. Cook bacon in a large skillet over medium heat until crisp. Then remove and crumble. Add to the bacon drippings corn, onions, bell pepper, and chopped thyme; cook 4 minutes or until onion is tender.
3. Combine potatoes, bacon, and corn mixture, green onions, peanuts, salt and egg; stil with a fork until blended.
4. Coat nonstick skillet with a thin layer of olive oil. Spoon about 1/3 cupt potatoe mixture onto the hot skillet and flatten.
5. Cook 5 minutes on each side or until golden brown. Garnish with thyme.