CONTEST WINNER – Potato Pancake with Egg and Maple Bacon


  • Prep. 10 minutes /

  • Cook time 20 minutes /

  • 4 personnes


  • 5-6 medium size potatoes
  • 1 large onion
  • Olive oil
  • Salt and pepper, to taste
  • Cayenne pepper, to taste, (optional)
  • Butter
  • 8 slices bacon (or more, to taste)
  • 2 tbsp. maple syrup
  • 5 eggs


  1. Preheat oven to 450°F.
  2. Peel and grate the potatoes and place in a colander. Chop the onion very fine (or process briefly) and add to the grated potato. Add the olive oil, salt, pepper and cayenne. Mix well and press down firmly with your hand to evacuate as much liquid as possible.
  3. Heat a large non-stick, oven-safe pan over high heat. When it’s very hot, add a little olive oil and the potato and onion mixture. Press the mixture to compact it on the bottom and sides of the pan so it is evenly spread out and let brown over medium heat.
    In a second pan over medium heat, add a little olive oil, butter and syrup and cook the bacon.
  4. When the potato pancake is well browned underneath, place a large plate over the pan and flip the pan over so the pancake lands on the plate. Add some more olive oil to the pan and place the pancake in to brown the other side. When it’s browned, break the 5 eggs on top and sprinkle with cayenne and salt and pepper.
  5. Place in oven to finish cooking the eggs, about 10 minutes.
  6. Remove pan from oven and arrange the bacon on top of the pancake. Serve with asparagus coated with butter, salt and pepper – or the vegetable of your choice.
  7. Enjoy!