Potato pancake served with smoked salmon

Crisp bacon strips and grilled parmesan cheese, as another way to have a potato pancake for breakfast. These and many more pancake recipes can be simplified to suit anybody’s appetite.

The good thing about the potato is that it’s very versatile and can be used as a thickening agent, used in soups, casseroles, and accompany any meat or chicken dish and they go great with fish.


• 1 kg potato’s
• 1 tablespoon of veg oil
• 1 tablespoon of butter
• 2 strips of bacon
• 250g of smoke salmon sliced thinly
• 100g of crème fraiche (sour cream)
• shaved parmesan
• salt and pepper for seasoning
• A heavy based pan
• 1 bunch of chives


Wash and peel the potatoes, then grate them on the large holes of a grater onto a clean tea towel so they can be squizzed tightly to remove the excess liquid, as much as possible.

Put them in a bowl and mix in the seasoning, you could mix in a little Parmesan at this stage for more flavour.

Heat the heavy based pan on medium heat, add the oil and butter wait till all the butter is dissolved, then spoon the potato pancake mixture in and press down with a spatula and cook for 5 – 8 minutes on both sides only turning once.

When they are cooked (soft centered crispy crust) place the pancakes on a tray and pop them in the oven on 150c – 302f to keep warm, while this is happening add the bacon to the pan and cook till crispy.

When done take the potato pancake out of the oven and place the shaved parmesan on top and grill till brown. When done place on a plate and add the smoke salmon in rosettes on top, add the bacon and a spoon full of crème fraiche (sour cream) garnished with the chives.