- 1 medium potato, peeled and grated
- 1 free-range egg, lightly beaten
- 3 tbsp plain flour
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 sausages, skins removed
- 2 tbsp chopped fresh chives
- freshly ground black pepper
- 2 rashers smoked bacon
- 1 tbsp olive oil
- tomato ketchup, to serve
- For the potato cakes, place the grated potato into a bowl lined with a clean tea towel. Squeeze the tea towel to remove the excess liquid from the potatoes.
- Place the grated potato into a separate bowl with the egg and flour. Season well with salt and freshly ground black pepper and mix. Divide into two patties.
- Heat the oil in a large frying pan, add the potato cakes and fry for 2-3 minutes on each side, or until golden-brown all over. Remove from the pan, set aside and keep warm.
- For the sausage and bacon patties, mix the sausage meat with the chives and black pepper in a bowl. Shape into two patties and wrap each pattie in bacon.
- Heat the olive oil in the frying pan and fry the patties for 4-5 minutes on each side, or until golden-brown and completely cooked through.
- To serve, place the potato cakes onto two serving plates and top with the sausage and bacon patties. Serve with ketchup.