Prep 15 mins
Cook 10 mins
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.
- 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.
I made these for breakfast this morning and they were good. But, they were a bit dry. Next time I make them (and they were good enough to make them a next time) I will increase the eggs and perhaps decrease the flour by 2T. They were really quite tasty though.
I made these for breakfast this morning. I thought they were good, but husband did not care for them. Thanks for posting recipe.
These are indeed good. I have used this recipe for many years. I found it originaly on Scottish Cooking web site in 1998.