Potato Pancakes with Bacon and Egg Dressing

Finely dice the onion.

Roughly chop the bacon.

Boil the potatoes in their jackets until three-quarters cooked (still slightly raw in the center). Peel, grate, add butter, and mix well.

Sauté the shallots with thyme in vegetable oil over low heat until caramelized.

Add the onions to the potatoes and mix.

Fry the bacon, add it to the potato mixture, season with pepper, and mix thoroughly.

Divide the mixture into 80g portions and shape into patties. Chill in the refrigerator for at least 30 minutes.

Place the eggs in cold water, bring to a boil, and cook for 3 minutes (soft-boiled).

Cool the eggs in ice water and let them rest for 5-10 minutes. Peel them.

Finely chop the eggs and mix with the rest of the dressing ingredients.

Season with salt and pepper.

Heat a little vegetable oil in a skillet over medium heat.

Fry the pancakes on both sides until golden brown (keep warm until serving).

Place the pancakes in the center of the plate and garnish with microgreens around. Drizzle with the dressing.