Filled potato pancakes

Name: Filled potato pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (150 g) Bacon; 1 TABLESPOON Oil; 8 (approx. 480 g) deep-frozen potato pancakes; 100 g Rocket salad; 3 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (20 g each) Emmental sliced cheese; 7-10 Tbsp Rucola and tomato wedges

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (150 g) Bacon
1 TABLESPOON Oil
8 (approx. 480 g) deep-frozen potato pancakes
100 g Rocket salad
3 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (20 g each) Emmental sliced cheese
7-10 Tbsp Rucola and tomato wedges

Directions

1
Fry the bacon in a dry pan over medium heat until crispy. Remove from the pan. If necessary, add more oil to the pan and fry the potato pancakes in the frying fat for about 6 minutes on each side. In the meantime, clean, wash and drain the arugula and chop it coarsely except for a little bit for sprinkling. Clean, wash, dry and slice the tomatoes.
2
Cover half of the potato pancakes with bacon, rocket and tomatoes. Season with salt and pepper and cover each with a slice of cheese. Place the remaining potato pancakes on top as a lid and heat in the closed pan at medium heat for 3-4 minutes until the cheese has melted. Cut the rest of the rocket into fine strips and sprinkle on the filled potato pancakes. Serve garnished with rocket salad and tomato wedges