Potato cakes with fried egg is a savory version of potato pancakes, which saturates well and replace a main meal. A semi-waxy variety Peel potatoes, wash, and abtropen best fine with the grater attachment of food processor grind. Peel an onion, also finely grind and mix with the potatoes. The potato mixture into a clean dish towel or cheesecloth filled.
The ends of the cloth and squeeze summarized by vigorously twisting the juice from the potatoes. The potatoes should be as dry as possible so that the fritters are crispy. Potatoes in a bowl and add 3 eggs, medium size and most vigorously knead with your hands. Approximately 1 tablespoon flour, knead and sprinkle the potatoes with salt. One after another two per serving potato pancakes topped with a fried egg. For each 10 g Heat clarified butter, potato pancakes give each one heaping tablespoon of potato mixture into the pan and flatten with a spoon.
If the edge of the pancakes begin to brown, reduce the temperature, turn the pancakes and brown the other side, as seen in the picture above. The finished baked potato cake in the oven at 50 ° to keep warm. Bacon strips in a hot frying fat fry until crisp and drain on paper towels. Eggs in the frying fat fry and season lightly with salt. Potato cakes with fried prove bacon cause it and garnish with fresh herbs at will.
¤600 g Potatoes
¤20 g Flour
¤30 g Butter
¤100 g Bacon, cut into strips
Serves 3 – 541 cal per serving ,30 mins Prep – 30 mins Total