Peel and wash the potatoes.

Thinly julienne the potatoes.

Soak the julienned potatoes in water for 3 minutes.

Drain the potatoes and pat them dry.

Mix the potatoes with pancake flour and salt in a bowl.

Chop the bacon into small pieces and add to the mixture.

Combine the mixture thoroughly.

Heat oil generously in a pan.

Pour the mixture into the pan and spread evenly.

Fry the pancake until golden brown, then flip.

Crack an egg into the empty spaces on the pancake.

Sprinkle with black pepper and parsley flakes.