Peanut-Potato Cakes Recipe

Name: Peanut-Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb yukon gold potato, unpleeled; 1 slice bacon; 1 cup fresh corn (about 2 ears); ¼ cup onion, finely chopped; ¼ cup red bell pepper, finely chopped; 1 teaspoon fresh thyme, chopped; ¼ cup green onion, sliced; ¼ cup peanuts, chopped; ½ teaspoon salt; 1 egg, lightly beaten; optional more olive oil and more fresh thyme

Servings: persons

34 lb yukon gold potato, unpleeled
1 slice bacon
1 cup fresh corn (about 2 ears)
¼ cup onion, finely chopped
¼ cup red bell pepper, finely chopped
1 teaspoon fresh thyme, chopped
¼ cup green onion, sliced
¼ cup peanuts, chopped
½ 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.

3166

kcal

Calories

Fat

673

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 34 lb yukon gold potato, unpleeled, 1 slice bacon, 1 cup fresh corn (about 2 ears), ¼ cup onion, finely chopped, and more.

Yes, Peanut-Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut-Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions