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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This Tyneside breakfast special is traditionally cooked in bacon fat and served with eggs and sausages. A kind of potato cake, floodies are said to have originated with canal workers, who cooked them on shovels over a fire. They should be served crisp and golden brown. Taken from The Best of English Food and Cooking. Yum! Ingredients:
9 ounces baking potatoes, weighed after peeling |
1 large onion |
6 ounces bacon, finely chopped |
1/2 cup self rising flour |
2 eggs |
oil, for frying |
salt and pepper, to taste |
Directions:
1. Grate the potatoes onto a clean dish cloth, then gather up the edges to make a pouch. Squeeze to remove as much liquid as possible.
2. Grate or finely chop the onion into a large bowl and add the potatoes, chopped bacon, flour and seasonings. Mix well.
3. Beat the eggs and stir into the potato mixture. Heat some oil in a large frying pan. Add heaping tablespoons of the potato mixture and flatten them to make thin pancakes. Cook over medium heat for 3-4 minutes on each side or until golden brown and cooked through. Lift out, drain on paper towels and serve.
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