Bacon and Potato Pancakes
Potatoes and bacon go really well together; lovely at any time of day. If you are feeling a little exotic you could add some grated Parmesan cheese to your mixture
"This breakfast dish will be sure to put a smile on all of the family's faces!"
- Dick Strawbridge
What you'll need (serves 4)
- 6 rashers dry cured smoky bacon, finely chopped
- 3 cloves of garlic, crushed
- 5 medium potatoes, peeled
- 1 onion, finely sliced
- 1 egg, beaten
- 2 tbsp plain flour
- Salt and pepper
- Fried eggs, baked beans and grated Parmesan , to serve (optional)
Dry fry the bacon until it starts to crisp, then add the onion and garlic and turn the heat down. Cook over a medium-low heat for 3-4 minutes until the onion softens. Allow to cool.
Peel and grate the potatoes onto a piece of kitchen roll to absorb excess moisture. Transfer the potatoes to a bowl and add the bacon mixture. Add the egg and mix well and finally sieve in the flour and seasoning, stirring until evenly combined.
Heat a large non-stick or lightly buttered frying pan over a medium heat. Divide the mixture into 4 and spoon into the pan, pressing down, to form four 10-12 cm pancakes. Cook for 3-4 minutes, then turn them over and cook for a further 3-4 minutes until browned on both sides.
Serve the pancakes hot topped with a fried egg and a side serving of baked beans and some freshly grated Parmesan cheese.