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: Washington State Potato Commission
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