Yield: 8 servings. 3/4 lb. medium Washington Yukon Gold Potatoes 1 slice bacon, diced 1 cup fresh corn kernels (cut from about 2 ears) 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 tsp. chopped fresh thyme leaves 1/4 cup sliced green onions 1/4 cup chopped peanuts 1/2 tsp. salt 1 egg, lightly beaten as needed, pan spray for garnish, fresh thyme Scrub potatoes with vegetable brush under cold running water. Place potatoes in medium saucepan and add cold water to cover ...

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