Ingredients

1kg potatoes peeled

175gr thinly sliced pancetta or steaky bacon

12 slices cambozola fortina or guyere cheese

Salt and freshly black pepper

Method

Cut the potatoes into quarters and bring them to the boil in a covered pan of salted water , turn down to a simmer until they are hot through but not fully cooked and leave them to cool .

Dry fry the pancettaor bacon in a shallow pan until the fart turns golden, grate the potatoes coarsely , season with salt and pepper , thensqash the grated potato into the patties about the size of a palm of your hand you shold end up to 12 patties.

Melt the butter with the olive oil in a frying pan , when the butter starts to fizz slice in 3 of the potato cakes using a palette knife , cook over a moderate heat for 4minutes until golden underneath then carefully flip them over and continue to cook for a further 4minutes until they are golden and cooked right through . , lift them out , adding a little more butter and olive oil if necessary .

Return the cooked potato cakes to tthe pan and, divide the cooked bacon or pancetta beetween the cakes , then place the slice of the cheese on top ; cover the pan with the lid and continuetocoomk for a couple of minutes until thje cheese has melted , serve immediately .

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