I kept this dish (student challenge) very simple. Usually we poor parsleysauce over our potatoes and throw in some bacon slices = one big mess that taste great Another variation is breaded fried bacon. I tried to do a mix of several things, fried pigskin, baked bacon (3 hours on low heat), potatoe, parsley, bechamel and breadcrust with bacon flavor.
Didn't want to poor sauce on the plate so I had to figure out a way to disguise it. I ended up using the fried breaded ball for this (the bechamel is inside the ball and you got to cut it open for it to show). The next picture shows how.
Maybe not the best dish but once again I had to think out of the box = learning process. Managed to do this the same day I got the idea, so I'm pleased