Cooked salted potatoes from the previous dayMust be cooled completely so the starch sets properly
BaconCut into strips30 g
CheeseGrated30 g
Lard (schmalz)For frying
Black pepperto taste
Nutmegto taste
Steps
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1
Shred the cooled cooked potatoes from the previous day using a box grater with large holes. The potatoes must be fully cold so the starch binds them together properly.
2
Mix the grated cheese into the shredded potatoes. Season with black pepper and a pinch of nutmeg (the potatoes are already salted). Toss gently to combine.
3
Heat lard in a frying pan and fry the bacon strips until crispy.
4
Add more lard to the fat from the bacon. Spread the potato-cheese mixture evenly over it and flatten gently with a spatula into a thin pancake-like shape.
5
Reduce heat to medium (from 9 to 6 on the heat dial). Fry for about 5 minutes until the edges are crispy and the cheese melts on top.
6
Place a plate over the pan, flip the entire potato pancake onto it, then slide it back into the pan to cook the other side until golden and crispy.
PrimedTableBETA
