Potato-Peanut Cakes – a delicious recipe with gold potatoes, bacon slice, fresh corn kernels, onion, red bell pepper, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
357
kcal
Calories
18
g
Fat
32
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 pound Yukon gold potatoes, 1 bacon slice, 1 cup fresh corn kernels (about 2 ears), 1/4 cup finely chopped onion, and more.
Yes, Potato-Peanut 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.
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