FRIED BACON HASHBROWN:
3 medium potatoes
1 small onion
1 tbsp self-raising flour
1/2 tbsp milk
freshly ground black pepper
vegetable oil (for deep-frying)
Peel and coarsely grate the potatoes and onions and place them in a large mixing bowl. Finely chop the bacon and add to the same bowl, together with the flour, milk, egg, and a good grinding of black pepper. Mix well to combine.
Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture into fry – you will need to do them in two batches. Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.
Drain on kitchen towels and season liberally with salt.
Eat immediately, or keep warm in a low oven until ready to serve.