METHODCut the slices of bacon into small cubes.
Chop up the spring onions into thin strips.
In a hot frying pan, sweat the bacon, then add the spring onions.
Peel the potatoes and grate them with a mandoline slicer, then mix with the bacon and onion, seasoning lightly.
Add the eggs and check the seasoning.
Shape into small pancakes.
Cook for two minutes on each side on a hot griddle, and serve immediately.
You can replace the bacon with smoked salmon.
Serves: 6
Preparation: 15 mins
Cooking: 15 mins
4 medium Albert Bartlett Original Rooster Potatoes
8 slices of smoked bacon
1 bunch of spring onions
3 eggs
6 pinches of fine salt
6 turns of the pepper mill
30ml olive oil
30g soft butter