Matafan

Method

Peel and coarsely grate the potatoes, then squeeze out excess moisture using a clean tea towel. Finely dice the onions and cut the bacon lardons into small pieces. Fry the bacon gently in a large cast-iron or heavy-bottomed frying pan until the fat renders, then add the butter and onions, cooking until softened and golden. Add the grated potatoes to the pan and mix well, then press the mixture down into a cake shape, seasoning generously with salt and pepper. Cook over medium heat for 12-15 minutes without stirring, allowing a golden crust to form on the base. Once golden and crispy underneath, fold the matafan in half or cut into wedges, and serve immediately garnished with fresh parsley.