Gateshead Bacon Floddies

"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!"
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
8-12 pancakes




  • 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.
  • Grate or finely chop the onion into a large bowl and add the potatoes, chopped bacon, flour and seasonings. Mix well.
  • 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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  1. Delicious leetle additions to breakfast! I used a Spring Onion, diced. Served with a fried egg. YUM! Now, I'm one in 25 people of the population, who have ever had a Floddie.* :) *Cornwall News. Made for the English leg of GB Tour of the Isles.
  2. These are soooo good!! They crisp up nicely and are not greasy like hashbrowns. The touch of bacon in them gives them a little extra flavor and they eggs help bind them together so they don't fall apart. They were quick to make while I was cooking up some eggs and toast. Will make again and again rather than plain hashbrowns! Made for Fall 2009 PAC.


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