Gateshead Bacon Floddies

Submitted by lazy gourmet

"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!"

 

• Ready In: 18mins
• Ingredients: 7
• Yields: 8-12 pancakes
• Serves: 4-6

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.

Reviews

[Caroline Cooks]

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.

 

[AZPARZYCH]

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.