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 completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain and cool. Peel potatoes. Shred potatoes into a large bowl. In skillet over medium high heat, cook bacon pieces until crisp. Remove bacon from pan and reserve. Add corn, onion, pepper and chopped thyme to bacon drippings in skillet. Cook until onion is tender, about 3 to 5 minutes. With a fork, stir reserved bacon pieces, corn mixture from skillet, green onions, peanuts, salt and egg into shredded potatoes. Coat nonstick griddle or large skillet with pan spray and heat over medium-high heat. Spoon about 1/3 cup potato mixture onto griddle for each cake, then flatten slightly with back of spatula. Cook until golden brown, about 3 to 5 minutes. Turn and cook second side until golden brown.
Garnish with fresh thyme sprigs.
Photo Credit: WASHINGTON STATE POTATO COMMISSION
Recipe Provided by: Chef Christine Keff, Flying Fish, Seattle.
