Peanut-Potato Cakes

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

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 potatoes into a large bowl.
5. Cook bacon in a large skillet over medium heat until crisp.
6. Then remove and crumble.
7. Add to the bacon drippings corn, onions, bell pepper, and chopped thyme; cook 4 minutes or until onion is tender.
8. Combine potatoes, bacon, and corn mixture, green onions, peanuts, salt and egg; stil with a fork until blended.
9. Coat nonstick skillet with a thin layer of olive oil.
10. Spoon about 1/3 cupt potatoe mixture onto the hot skillet and flatten.
11. Cook 5 minutes on each side or until golden brown.
12. Garnish with thyme.

gold potato, bacon, fresh corn, onion, red bell pepper, fresh thyme, green onion, peanuts, salt, egg, olive oil

Taken from www.food.com/recipe/peanut-potato-cakes-478209 (may not work)