Categories: April

Ingredients

• 600g all-purpose potatoes, such as Desirée
• 1 tbsp plain flour
• 4 tbsp olive oil
• 4 rashers smoked streaky bacon
• 100ml soured cream
• small handful snipped fresh chives

Directions

1. Peel the potatoes and coarsely grate them in a bowl, using the full length of the grater. Season, add the flour and mix together.

2. Heat 1 tablespoon oil in a large frying pan over a medium heat. When hot, drop in 4 heaped tablespoons of the potato mixture, spaced apart. Flatten gently with a fish slice and fry for 5 minutes each side, or until golden brown. Remove and drain on kitchen paper. Repeat with the remaining oil and potato mix, to make about 16 cakes.

3. Return the frying pan to a high heat, add the bacon and fry for 2-3 minutes until golden and crisp. Drain on kitchen paper and roughly chop.

4. To serve, stack 4 potato cakes on each serving plate. Top with some soured cream, chives, bacon and some ground black pepper.

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