For the bacon and potato pan, first boil the potatoes, peel them, let them cool and then cut them into slices. Cut the pancetta into thick strips. Finely chop the shallot and garlic.
Heat the butter in a pan. Sauté potatoes, bacon, onion and garlic with rosemary in it. Season with salt, pepper, herb salt and caraway seeds.
Finally, chop the chives and sprinkle over the bacon-potato pan.
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