Potato-Peanut Cakes

• 34 lb yukon gold potato
• 1 slice bacon
• 1 cup fresh corn kernels (about 2 ears)
• 14 cup finely chopped onion
• 14 cup finely chopped red bell pepper
• 1 teaspoon chopped fresh thyme
• 14 cup sliced green onion
• 14 cup chopped peanuts
• 12 teaspoon salt
• 1 large egg, lightly beaten
• cooking spray
• fresh thyme (to garnish) (optional)

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.

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

Taken from www.food.com/recipe/potato-peanut-cakes-42751 (may not work)