4 slices thick bacon, diced
½ red onion, chopped
3 garlic cloves, chopped
3 spring onions, finely sliced
¼ cup parsley, chopped
¼ cup chives, chopped
¼ cup dill, chopped
A few sprigs thyme, chopped
1kg potatoes, grated, washed, squeeze to dry
1 cup shredded cheese
3 large eggs
300ml whole milk
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Peel and grate the potatoes, placing the grated potato into a large bowl of water.
Rinse the potato until the water comes clear.
Working a handful at a time, squeeze out the excess water and place into the bowl.
Preheat oven to 190°C.
In a large frying pan, cook the bacon over medium heat until crispy and fat has rendered. Add the onion and garlic to the pan and reduce heat to medium low.
Cook until onion is soft and translucent, about 4 minutes. Then add the chopped herbs and spring onions and stir.
In a large bowl, whisk together the eggs, milk, cream, olive oil and salt and pepper.
Add the grated potato carefully to the pan and mix together with the bacon, onion, garlic and herbs. Then pour in the eggs, milk and cream mixture and gently combine.
Place the potato mixture into a large, lined baking dish and top with shredded cheese.
Bake until golden brown, about 30-35 minutes.