Finely grate 2 kg raw potatoes and leave to drain on a sieve for 10 minutes.

Combine with 225 g finely chopped onion, 2 beaten eggs, 350 g fried lardons of smoked bacon, salt, pepper and nutmeg.

Heat sufficient oil in Anna moulds, fill with the mixture, brush with oil, cover and bake at 220°C for 45 minutes until golden brown in colour and crisp. Turn out and cut into portions.

Serve with plum sauce, plum jelly or a fruit compote.