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.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 8
  • Print


Bacon and potato fritters
  • 750 gram potatoes
  • 2 rashers rindless bacon, chopped
  • 2 eggs, beaten
  • 1/4 cup self-raising flour
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon milk
  • 1 sprig rosemary
  • 90 gram butter
  • 1/4 cup olive oil
  • poached eggs, to serve
  • fresh dill sprigs, to serve
  • sour cream, to serve


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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