Quick & Easy

Potato and bacon fritters

Crispy, salty and filling, these delicious bacon and potato fritters make a tasty breakfast, lunch or dinner dish, especially when topped with a dollop of sour cream, fresh herbs and runny poached eggs.
Bacon and potato frittersWoman's Day


Bacon and potato fritters


Bacon and potato fritters

1.Peel and grate potatoes, squeeze out excess moisture.
2.Transfer to a bowl with bacon, eggs, flour, parmesan, milk and rosemary.
3.Season to taste and mix well. Shape mixture into 8 rounds (about 1/3 cup each). In a large frying pan, heat butter and olive oil on high.
4.Cook fritters in batches of two to three, for 3-4 minutes each side, flattening slightly, until crisp and golden. Drain on paper towel. Serve topped with poached eggs, sour cream and fresh dill sprigs.

Poach eggs in a frying pan of gently simmering water with a splash of vinegar until cooked to taste.


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