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.