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Floddies are traditional to the English town of Gateshead. Serve them with sausages and eggs as a breakfast or supper dish, or serve them on their own if you prefer.
25 min 15 min prep
2-4 servings
8 ounces potatoes peeled
2 medium onions peeled
6 ounces sliced bacon
2 ounces self raising flour
salt and black pepper
2 eggs beaten
4 tablespoons oil or 1 1/2 ounces bacon fat
25 min 15 min prep
2-4 servings
8 ounces potatoes peeled
2 medium onions peeled
6 ounces sliced bacon
2 ounces self raising flour
salt and black pepper
2 eggs beaten
4 tablespoons oil or 1 1/2 ounces bacon fat
- Shred the potatoes, squeeze out any liquid and place in a bowl.
- Shred or finely chop the onions and add to the potatoes with the bacon, flour and seasoning.
- Mix very well together.
- Stir in the eggs.
- Heat the oil or bacon fat in a large frying pan.
- Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through.
- Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.
