Ingredients
Bacon and potato fritters
Method
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.
Note