Archive for January 18th, 2010

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

cooking spray

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.

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