Finely dice shallots, dice bacon very finely and sauté in a non-stick frying pan for 3 - 4 minutes without adding butter, set aside and allow to cool slightly.
Pluck the parsley leaves from the stems and chop finely.
Peel the potatoes, cook in salted water, drain and allow to evaporate. Do not press the potatoes through the potato press until they are lukewarm. Work the bacon, shallots, parsley and egg yolks into the lukewarm potato mixture. Season with salt and freshly grated nutmeg.
Shape the potato mixture on a little flour into a roll about 4 cm in diameter. Let cool down. Cut the potato roll into 1.5 cm thick slices. Fry on both sides in a little clarified butter in a coated frying pan.
A side dish for meat dishes with a little sauce. Or eat as a main course with a fresh salad.
The mass can be prepared and stored in the refrigerator.
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