Bacon crackers with gorgonzola spinach

Ingredients for 3 servings:

• 400 g jacket potatoes from the previous day
• 1 small onion(s)
• 150 g smoked bacon, fat
• 1 egg(s)
• 1 pinch of black pepper
• ½ tsp salt
• 2 tbsp wheat flour type 550
• 1 handful of parsley, chopped
• Clarified butter for frying
• 300 g leaf spinach, frozen
• 1 small onion(s)
• 1 tsp clarified butter
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• 1 pinch(s) of sugar
• 100g Gorgonzola

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the Platzerl (patties): Peel and grate the potatoes. Peel and finely dice the onion, and also dice the bacon. Fry the bacon cubes in a pan. Drain off any rendered fat and reserve it for another purpose. Add the diced onion to the bacon and fry. Mix the grated potatoes with the bacon, onions, and egg. Season with salt and pepper, and knead in the chopped parsley and flour. Form plum-sized balls, flatten them, and fry them in hot clarified butter until golden brown on both sides. For the spinach: Peel and dice the onion, and fry them in clarified butter. Add the frozen spinach and let it thaw while stirring. Season with nutmeg, salt, pepper, and a pinch of sugar. Once the spinach is tender, add the sliced ​​Gorgonzola and let it melt while stirring. Serve the Platzerl and spinach on warmed plates.