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Potato cake with beetroot salad

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Ingredients for 4 servings:

  • 1,000 g dough for potato pancakes
  • 1 m.-sized egg(s)
  • 125 g bacon
  • 2 tbsp oregano
  • salt and pepper
  • Fat, for the shape
  • 1 m.-sized onion(s)
  • 1 jar beetroot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

In a bowl, combine the potato pancake batter with the oregano, egg, diced bacon, salt, and pepper. Grease a tart or quiche dish well and spread the batter into it. Bake in the oven at 180°C (350°F) for 60 to 90 minutes, or until the desired browning is achieved. Meanwhile, finely chop the onion and place it in a bowl with the beetroot. Let it sit for a moment. Serve the potato pancake and salad together on a plate. This hot and cold combination is delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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