Flying Fish Potato Peanut Cakes

Directions

1. 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

2. 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.

3. 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.

4. 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.