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.
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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