This is made possible by BBC Foods!
Ingredients
- 300g tin small peeled potatoes, drained and coarsely grated
- ½ small onion, coarsely grated
- 15g/½oz flatleaf parsley, very finely chopped, plus extra to serve
- 3 tbsp plain flour
- 2 large free-range eggs, plus 1 yolk
- 2 tbsp sunflower oil
- 4 rashers smoked streaky bacon
- salt and freshly ground black pepper
Method
-
Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink.
-
Transfer to a bowl.
-
-
Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture.
-
Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper.
-
Stir thoroughly, then roll into two balls and flatten into patties.
-
-
Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 4 minutes on each side.
-
After about 1 minute of cooking the potato cakes, add the bacon to the pan.
-
Fry for 3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon.
-
Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan.
-
Cook for 3 minutes.
-
-
Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve.
Banner and Image Credit: BBC