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.