Summary

Ingredients

• 120 g bacon, lean, smoked
• 2 onions)
• 3 tablespoon vegetable fat
• 6 large potato (s)
• 4 egg (s)
• 200 ml milk
• 1 bunch parsley
• 1 bunch chives
• 1 teaspoon salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 120 grams flour

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Instructions

1. Cut the bacon into fine cubes, peel and finely dice the onions.
2. Heat the fat in a large pan and leave the bacon in it. Add the onion and sweat until translucent.
3. Peel the potatoes, grate them finely, add to the bacon onions and sauté. Season the whole thing with salt, pepper and grated nutmeg. Sweat on a moderate heat for about 8 minutes.
4. Mix the flour, eggs and milk in a bowl to form a pancake batter. Fold in the finely chopped herbs and season with salt, pepper and nutmeg.
5. Put 1/4 of the potato mixture in a pan, spread 1/4 of the pancake batter on top, stir and bake until golden brown on both sides, remove and keep warm.
6. Process the remaining potato mixture and the pancake batter in the same way.