- 1 kilogram Potatoes
- 1 bunch Chives
- 250 grams Sauerkraut
- 2 heaped tablespoons Cornstarch
- 2 Eggs (size M)
- freshly ground pepper
- Clarified butter
- 50 grams diced Bacon
Peel, rinse and coarsely grate the potatoes. Rinse the chives, shake dry and chop.
Loosen the sauerkraut with a fork, sift the cornstarch over and mix. the sauerkraut-cornstarch mixture with potatoes, eggs and chives, and season with salt and pepper.
Heat 2 teaspoon clarified butter in a non-stick pan, pour in about 2 tablespoons of potato mixture and flatten slightly. Fry from both sides until golden brown over medium heat. Drain the fried cake on kitchen paper. Continue cooking more cakes until the potato sauerkraut mixture is used up.
Fry the bacon until crispy in a dry pan. Serve the potato cakes on plates topped with fried bacon.