Rinse the apple, cut into quarters and remove the skin from all but one quarter. Remove the core. Cut the apple into pieces and the remaining quarter into wedges.
Place apple pieces, sugar and 1 tbsp water in a small saucepan and bring to a boil. Next, do at low temperature, stirring occasionally, for about 8 min. Add the apple slices 4 min before the end of the cooking time. Let the compote cool down.
Cut the bacon into small cubes. Remove the skin from the onion and finely dice it. Remove the peel from the potatoes, rinse them and grate them coarsely. Mix onion, potatoes, bacon, egg yolk and flour. Season with salt and pepper.
Heat the oil in a large coated frying pan. Fry 2 pancakes from the potato dough on both sides until golden brown. Arrange the potato pancakes with the compote on a plate.
If you like it, you can serve it with a wax bean salad, for example. The potato pancakes can be served with a dollop of horseradish whipped cream and a thin slice of smoked salmon. You can also garnish the potato pancakes with cranberries and Vogerlsalat.
* Duration of preparation in about 40 min *
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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