Potato Latke Brunch with Bacon, Mushrooms and Cheese
- 1 Large fluffy potato (such as King Edward)
- 2 Rashers smoked bacon
- 4 Chestnut Mushrooms
- 3oz Medium cheddar cheese
- 1tbsp Chopped spring onions
- 1 Large free range egg
- 2tbsp Vegetable oil
- 1tbsp Freshly chopped parsley
Lightly fry chopped spring onions until opaque and remove from the heat. Grate the potato and place in a bowl with chopped spring onions.
Saute chopped bacon in a pan until light brown. Combine flour with eggs to make a smooth batter.
Grate cheese, and place in a bowl with all of the other ingredients.
Add oil to a pan, and when hot, drop 1tbsp of the mixture into the hot oil until all of the mixture is used. When the base is golden brown, turn the latkes and continue to fry until golden brown on both sides.
Serve with soured cream and chopped chives. A light green salad with cranberries is a good accompaniment.
The beauty of this dish is that it is very versatile - the ingredients can be juggled around, with more or less of some. The grated potatoes can be mixed with and left any left-over vegetables, cooked meats, smoked fish or cheeses etc. It takes a matter of minutes to prepare, is very cheap to make, so keeps the household costs down. Furthermore it is tasty and nutritious.