Potato Pancakes with Bacon
- 800 g starchy potatoes
- 1 small onion
- 1 egg (size M)
- 2 tbsp flour (or alternatively 1 tbsp cornstarch)
-
2 tsp fries seasoning "Classic Bacon" - Oil or clarified butter for frying
- 100–150 g bacon (sliced or diced)
Preparation
Step-by-step instructions
- 1
Prepare the bacon
Fry the bacon in a pan without any oil until crispy. Drain on paper towels.
***Tip: Use the same pan later for the fritters – it adds extra flavor. - 2
Prepare the potato mixture
Peel the potatoes and onion, then coarsely grate them.
Place the mixture in a clean kitchen towel and squeeze out thoroughly for maximum crispiness.
In a bowl, combine the grated potatoes with the egg, flour, salt, pepper, and nutmeg.
Chop the bacon into small pieces and fold it in. - 3
Fry pancakes
Heat oil or clarified butter in the (bacon) pan.
Spoon small mounds of the mixture into the pan and flatten them slightly.
Fry over medium heat for 3–4 minutes on each side until golden brown.
Let drain on paper towels. - 4
Serve
– Serve with sour cream or herbed quark
– Classic sweet style with applesauce (also great with bacon!)
– For brunch: top with a fried egg and fresh herbs
Pro tips:
- Don’t overcrowd the pan – this way, the edges turn extra crispy.
- Keep finished fritters warm in the oven at 100°C.
- If you like, stir some of the pressed-out potato starch back in – it helps bind the mixture.
