Shirley Bradstock’s Chicken Bacon Potato Pancakes
Entrant in the 2006 Chicken Bacon Challenge
Serves:
Ingredients
3 rashers Tegel Chicken Bacon, diced
2-3 large potatoes
2 eggs
1 tbsp flour
Salt & pepper
2-3 large potatoes
2 eggs
1 tbsp flour
Salt & pepper
Method
Wash the potatoes and grate into a bowl. Rinse the grated potatoes with several changes of cold water until the water is clear, removing any starch from the surface of the potatoes.
Drain the grated potatoes, place them in a clean tea towel and squeeze out as much water as possible. Put the squeezed potatoes in a bowl and add eggs, flour, salt & pepper. Stir to mix. Stir in the Tegel Chicken Bacon.
Heat some oil and butter in a pan and when it is bubbly, add 2 tbsp of the potato mixture for each pancake. Spread the mixture out into about 7cm circles. Cook several pancakes at a time, turning once so they are golden on both sides.
Serve immediately with a tossed green salad or a side dish of vegetables.
