Potato and celeriac pancakes with bacon and cheese

Potato and celeriac pancakes with bacon and cheese
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

Serve these potato and celeriac pancakes with a fried egg for a hearty brunch recipe.


  • 350g celeriac, peeled and coarsely grated
  • 650g potato, grated and squeezed dry
  • 1 small onion, grated
  • 2-3 tbsp plain flour
  • 1 tbsp chopped fresh thyme leaves
  • 2 tbsp chopped fresh flatleaf parsley
  • 75g Emmental cheese, grated
  • Olive oil, for frying
  • 150g katenspeck (or use lardons)
  • Soured cream, to serve
  • Chopped fresh chives, to serve
  • Cherry tomatoes on the vine, roasted, to serve


  1. Put the celeriac, potato, onion, flour, herbs and cheese into a bowl and add a little seasoning. Mix well.
  2. Put a little oil into a large non-stick frying pan over a medium heat. Fry the katenspeck until crisp, then remove from the pan and add to the potato mix, leaving the fat in the pan.
  3. Add a little more oil to the pan and add a generous tablespoon of the potato mix, flattening it with the back of a spoon. Cook for 2-3 minutes on each side or until crisp and golden brown. Drain on kitchen paper then keep warm in a low oven while you make the rest of the pancakes.
  4. Serve the pancakes with the soured cream, chives and some roasted tomatoes on the side.


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