Flying Fish Potato Peanut Cakes
- Srv: 8
- Cal: 101
- By: Christine Keff, Flying Fish and Fandango, Seattle
- 3/4 pound medium Washington Yukon Gold potatoes
- 1 slice bacon, diced
- 1 cup fresh corn kernels (cut from about 2 ears)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon chopped fresh thyme leaves
- 1/4 cup sliced green onions
- 1/4 cup chopped peanuts
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- Pan spray
- Fresh thyme for garnish
Scrub potatoes with a vegetable brush under cold running water. Place potatoes in a medium saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 15
minutes. Drain and cool. Peel potatoes. Shred potatoes into a large bowl. In a skillet over medium-high heat, cook bacon pieces until crisp. Remove bacon from pan and reserve.
Add corn, onion, pepper, and chopped thyme to bacon drippings in skillet. Cook until onion is tender, about 3 to 5 minutes. With a fork, stir reserved bacon pieces, corn mixture from skillet, green onions, peanuts, salt and egg into shredded potatoes.
Coat non-stick griddle or large skillet with pan spray and heat over medium-high heat. Spoon about 1/3 cup potato mixture onto the griddle for each cake, then flatten slightly with the back of a spatula. Cook until golden brown, about 3 to 5 minutes. Turn and cook the second side until golden brown. Garnish with fresh thyme sprigs.