Potato Pancakes with Bacon and Sour Cream

1. 1 Potatoes≈ $2.15 per kg 260 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Wheat flour 20 g
5. 5 Baconpack 200 g ≈ $2.91 45 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 35 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the bacon⁵ into thin strips and fry in a dry skillet for 3–4 minutes until crispy, then transfer to a plate.

2. Grate the potatoes¹ and onion² on a fine grater, then squeeze out excess liquid.

3. Add the egg, flour, salt, and pepper, mixing into a thick, cohesive potato¹ batter.

4. Heat oil in a skillet, then spoon the batter into the pan and flatten into thin pancakes.

5. Fry for 4–5 minutes per side over medium heat until golden and tender in the center.

6. Serve the pancakes topped with bacon⁵ and sour⁶ cream on the side.