Potato-Peanut Cakes

• 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)

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.

gold potatoes, bacon slice, fresh corn kernels, onion, red bell pepper, thyme, green onions, peanuts, salt, egg, cooking spray, thyme

Taken from www.myrecipes.com/recipe/potato-peanut-cakes (may not work)