Potato-Peanut Cakes

Breakfast/Brunch, Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Pan Fried
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Recipe courtesy of the Washington State Potato Commission.


  • 3/4 pound yellow potatoes, scrubbed
  • 1 slice bacon
  • 1 cup fresh corn kernals
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red or green bell pepper
  • 1 teaspoon chopped fresh thyme
  • 1/4 sliced green onions
  • 1/4 cup chopped peanuts
  • 1/2 teaspoon salt
  • 1 large egg
  • Nonstick cooking spray, as needed


Pace potatoes in a large saucepan; cover with water.  Bring to a boil, reduce heat and simmer until tender (about 15 minutes). Drain.  When cool enough to handle, peel potatoes; grate into a large bowl. Set aside.

Fry bacon in large non-stick skillet over medium heat until crisp.  Remove from skillet and crumble.  Set aside.

Add corn, onion, bell pepper andc chopped thyme to bacon drippings bowl; add reserved potatoes and bacon, along with green onions, peanuts, salt and egg.  Stir mixture with a foprk until wll mixed.

Coat a non-stick griddle or large skillet with cooking spray over medium heat.  Spoon about 1/3 c up potato mixture onto hot gridedle or skillet; flatten slightly with spatula.  Cook until golden brown on each side, about 5 minutes total.

Garnish with thyme or parsley.

Calories: 101 Fat: 4g Cholesterol: 28mg Sodium: 323mg Carbohydrates: 28g Fiber: 3g Protein: 3g Potassium: 796mg

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