Simple potatoes and onions, here transformed into airy potato pancakes with a “crown” of crispy bacon. A lovey smell will spread in the kitchen while cooking!
Preparation: 20 min.
Cooking: 15 min.
Oven temperature: 220° C / 430° F
750 g [1 lb] potatoes, peeled
1 tablespoon olive oil
1 medium onion, peeled and chopped.
freshly ground black pepper
4 thin slices bacon, trimmed of fat
1/2 level tsp paprika
parsley or other herbs for garnish
 Place the potatoes in so much water that it just covers them. Bring to a boil and let them cook for 5 min. Rinse the potatoes in cold water, allow to drain. Grate potatoes coarsely when they have cooled.
 Heat half the oil in a pan and cook the onion for about 5 min. until golden. Mix onion and potatoes in a bowl and season with pepper.
 Spread potato mixture into 12 equal mounds on a baking sheet lined with baking paper. Press the top of the mounds down with the back of a spoon and brush lightly with the rest of the oil. Roast the potato cakes in the oven until golden brown on top.
 Stretch the bacon slices with the back of a knife, making them as thin as possible. Cut them into three equal pieces. Roll the pieces up and thread them on skewers spaced well apart. Place them in on the baking sheet and roast them together with the potato cakes for the last 12 min.
Server the potato cakes on hot plates. Place a bacon roll on each cake, sprinkle paprika and garnish with parsley or other herbs to taste.