Bacon, Potato & Chestnut Savory Pancakes

Instructions

1. 1

   Peel and grate the potatoes and carrots. Place them in a clean kitchen towel and squeeze out any excess moisture.

2. 2

   Roughly chop the cooked, peeled chestnuts and set aside.

3. 3

   Dice the bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

4. 4

   In a large mixing bowl, combine the grated potatoes, grated carrots, chopped chestnuts, cooked bacon, flour, and sugar.

5. 5

   Crack the eggs into the bowl and mix everything together until well combined. Season with a pinch of salt and pepper if desired.

6. 6

   Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.

7. 7

   Scoop about 2 tablespoons of the mixture per pancake onto the skillet, flattening slightly with a spatula. Cook for 3-4 minutes on each side, or until golden brown and cooked through.

8. 8

   Transfer the pancakes to a plate lined with paper towels to drain any excess oil.