Potato-Peanut Cakes

Potato-Peanut Cakes(Adapted from CL)

3/4 pound Yukon gold potatoes
2 center-cut bacon slices
1 cup frozen corn kernels, thawed
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

In a large saucepan, add potatos and cover with cold water. Bring to a boil and then reduce heat to simmer for 15 minutes or until tender. Drain the water and let cool. Shred potatoes into a large bowl.

In a large nonstick skillet, cook bacon until crisp over medium heat. Remove bacon from pan and crumble. Add corn, onion, bell pepper, and chopped thyme to drippings in pan. Cook 4 minutes or until onion is tender.

In a large bowl, mix shredded potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg until well blended.

Coat a nonstick griddle with cooking spray. Spoon about 1/3 cup potato mixture onto the hot griddle and flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown.