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Potato Pancake With Herbed Quark And Bacon

By chef Gulasch

A crispy potato pancake served with fresh quark. An excellent idea for a warm dinner.

15 min
Easy

9 min prep · 6 min cook

Potato Pancake With Herbed Quark And Bacon
525 kcal · per serving
Protein 36g Carbs 46g Fat 20g
Ingredients

What you will need

6 items · serves 1
  • Potatoes 300 g
  • Quark soft dry 125 g
  • Bacon 2 slice
  • Spring Onion 0.25 pcs
  • Garlic 1 clove
  • Nutmeg 0.25 tsp

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Method

Steps to cook

10 steps · 6 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🥔✨

  2. Grate the potatoes. Peel the potatoes, grate them into long shreds, season with salt, and mix to help them bind better

  3. Grate the garlic. Finely grate the garlic

  4. Squeeze out the potatoes. Squeeze out the excess liquid from the potatoes and pat them dry

  5. Mix the mixture. Mix the garlic, potatoes, and nutmeg

  6. Fry the pancake. Form a pancake from the potato mixture and fry it in a pan over medium heat on both sides for about 3-4 minutes until golden brown

  7. Cook the bacon. In another pan or saucepan, cook the bacon over low heat for about 4-5 minutes until crisp

  8. Slice the spring onion. Finely slice the spring onion

  9. Mix the dip. Mix the quark, spring onion, and olive oil and stir into a dip

  10. Serve with the dip and bacon. Spread the dip on the pancake, add the bacon, and serve 🥔✨

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