Not really a new twist on a latke, more like a meal unto itself. From My Recipes.
Potato peanut cakes (every so mildly adapted)
3/4 pound Yukon gold potatoes
1 turkey bacon slice
1 8-ounce can corn, drained
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
Place potatoes in saucepan; cover with water and bring to boil; reduce heat and simmer 15 – 25 minutes, until tender. Drain and cool. Shred potatoes into a large bowl.
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 drippins in pan; cook 4 minutes or until the onion is tender.
Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.
Coat a nonstick skillet with cooking spray. Spoon about 1/3 cup of potato mixture onto hot skillet; flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown. Makes 6 servings.