Potato And Bacon Pancakes With Poached Eggs - cooking recipe

Ingredients

4 None rashers bacon, finely chpped
600 g baking potatoes, peeled and grated
1 None onion, peeled and finely chopped
25 g plain flour
6 medium eggs
12 tbsp sunflower oil
2 tbsp fresh chopped chives

Preparation

To make the hash browns, fry the bacon until crispy. Remove and drain on paper towels. Mix with the grated potatoes and onion then add the flour. Add the beaten eggs and toss to distribute.
Heat 4 tbsp oil in a large non-stick frying pan. Working in batches, fry 12 hash browns, flattening each with a spatula, for 3-4 mins on each side until golden. Remove from the heat and keep warm.
To serve, poach the remaining eggs in a pan of simmering water for about 3 mins until just set. Stack 3 hash browns on each serving plate and top with a poached egg and some chopped chives. Season with freshly ground black pepper and serve immediately.