John Myers
Contents
show
Ingredients
Potato pancakes with apple, bacon and cheese
- 2 Medium potatoes approx. 150 g
- 0,5 Small onion fresh
- 3 Potatoes approx. 250 g
- 1 Egg
- 1 tbsp Breadcrumbs
- Salt, nutmeg
- 1 Apple fresh
- Diced bacon
- Grated cheese
Apple compote
- 2 Elstar apples
- 0,5 Lemon fresh
- 1 tbsp Sugar
- 1 packet Vanilla sugar
- 0,25 tsp Cinnamon powder
- 40 ml White wine dry
Serving
- Mint fresh
Instructions
Potato pancakes with apple, bacon and cheese
- Wash the 2 potatoes and cook in boiling water for about 25 minutes. Drain, let cool, peel and press through a potato press.
- Peel and finely dice the onion. Peel, wash and roughly grate the potatoes. Add both with the egg and breadcrumbs to the other potatoes. Season with salt and nutmeg. Mix everything well.
- Line a baking sheet with parchment paper. Place the dough on top in small piles and flatten it a little.
- Wash the apple. Remove the core with an apple cutter. Cut the apple into rings about 1/2 cm wide. Place an apple ring on each potato pancake. Spread the bacon cubes on top and sprinkle cheese on top. Bake in the oven at 200 degrees for about 20 minutes.
Apple compote
- Quarter and peel the apples, remove the core and cut into small pieces. Squeeze the lemon. Mix the apples with the lemon juice. Add sugar, vanilla sugar, cinnamon and wine. Bring to the boil briefly and simmer on a low flame for 5 minutes. Let cool down.
Serving
- Arrange the potato pancakes together with the apple compote on plates. Garnish with fresh mint
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 47.4gProtein: 1.7gFat: 0.4g
