Grate the Potatoes: Start by peeling and grating 4-5 medium-sized potatoes. Once grated, squeeze out the excess moisture using a clean kitchen towel or paper towels. Removing the moisture is crucial to getting a crispy texture.

Chop the Vegetables: Finely chop 1 onion, 1 bell pepper, and 1 tomato. Drain the chopped tomato to remove excess liquid to avoid making the potato mixture too soggy.

Cook the Bacon: In a pan, cook 4 strips of bacon until crispy. Once done, crumble the bacon into small pieces and set it aside.

Combine the Ingredients: In a large mixing bowl, combine the grated potatoes, chopped onion, bell pepper, tomato, crumbled bacon, and 100 g of grated cheese.

Add the Seasonings: Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of oregano to the mixture. Toss everything together to evenly distribute the seasonings.

Beat the Eggs: Crack 2 large eggs into the potato mixture and mix well. The eggs will help bind all the ingredients together.

Form the Bites: Take small handfuls of the potato mixture and shape them into round, flat patties, about the size of a golf ball. Press them down slightly to form disc shapes for even cooking.

Heat the Butter: In a large skillet, melt 2 tablespoons of butter over medium heat. You can also use a combination of butter and oil to prevent burning.

Fry the Potato Bites: Place the potato patties into the hot skillet, making sure not to overcrowd the pan. Cook for 3-5 minutes on each side, or until they are golden brown and crispy on the outside. The inside should remain soft and cheesy.

Drain Excess Oil: Once the potato bites are crispy and cooked through, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Serve Hot: Serve the crispy potato bites hot, garnished with fresh herbs or extra cheese if desired. They can be enjoyed on their own or served with dipping sauces like sour cream, ketchup, or your favorite condiment.