1) Cut bacon. Wash the potatoes, peel them and rub them into fine threads,
2) Soak in clear water and drain. Add black pepper and salt to the shredded potatoes and mix well.
3) Heat the oil in the pan over medium heat until it is fifty percent hot,
4) Stir fry the chives and bacon for a while, then add the potato shreds, stir evenly, and cool down.
5) Add egg and flour to the fried potato shreds, and stir well.
6) Start the pot and pour in a small amount of oil. When the oil is 60% hot,
7) Pour the shredded potatoes into the pot, press into the cake, fry until golden on both sides.