4 thick slices smoked bacon
5 or 6 med. lg. potatoes
1 lg. onion, finely grated
2 1/2 tbsp. all-purpose flour
2 eggs - lightly beaten
Salt & pepper to taste
Pinch of grated nutmeg
1 1/2 tbsp. minced fresh parsley
Vegetable oil for frying

Fry the bacon until crisp. Drain on paper towel. Crumble and set aside. Place potatoes in a large bowl of cold water. As each is peeled, grate the potatoes and drain. Add grated onion, flour, eggs, salt, pepper, nutmeg, parsley and bacon. Mix well. Heat about 1 inch of vegetable oil in large skillet. Drop the potato mixture into the hot oil with a large spoon strainer cup draining off excess liquid as you go. Flatten each pancake with a spatula to make 5 inch patties and fry on both sides until crisp and golden brown. Drain on paper towel and keep warm until all the pancakes have been cooked.