Potato pancakes
By Good Food
Contains pork – recipe is for non-Muslims only
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 75
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fat 3g
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saturates 1g
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carbs 9g
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sugars 0.7g
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fibre 0g
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protein 3g
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salt 0.2g
Ingredients
- 250g cold mashed potatoes, or 2 medium-size floury potatoes, cut into chunks
- 75g plain flour
- 1 tsp baking powder
- 2 eggs
- 125ml milk
- 1 rounded tbsp finely snipped chives
- 1 tsp sunflower oil
- knob of butter
- crispy bacon and scrambled eggs to serve, if you like
Method
If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
