Method

• 1.
  Peel the potatoes and coarsely grate them, using the full length of the grater. Add salt and pepper to taste, then stir in the flour.
• 2.
  Heat one tablespoon oil in a frypan over medium-high heat. When hot, drop in heaped tablespoons of the grated potato.
• 3.
  Flatten them gently with a fish slice and fry for 5 minutes each side or until golden, then drain on paper towel. Use the remaining oil to cook the remaining potato cakes.
• 4.
  Grill or pan-fry the bacon over high heat until crisp, drain on paper towel and roughly chop.

• 5.
  To serve, stack 3 potato cakes on each serving plate, and top with sour cream, chives, bacon and freshly ground black pepper.