1kg starchy potatoes, grated
1 clove garlic, grated
1 small onion, grated
150g bacon, finely diced
¼ cup plain flour (or more if needed)
1 tsp cayenne pepper
Extra virgin olive oil for frying
Salt and pepper
1 tbsp chives, finely chopped
1 tbsp bunch dill, finely chopped
½ cup sour cream
Combine the grated potato, garlic and onion in a bowl and squeeze out any excess liquid with your hands. Season with salt and a little pepper and mix through the diced bacon.
In a separate bowl, whisk the eggs and flour together to form a thick batter. Pour into the potato mixture, add the cayenne pepper and mix well until a sticky consistency.
Heat a few tablespoons of the olive oil in a large non-stick pan over medium heat and add spoonfuls of the mixture. Flatten with the back of a spoon and fry until crispy and golden on both sides. Drain on paper towel.
Combine the herbs and sour cream in a small bowl and serve alongside the hot potato pancakes.