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Bacon Floddies




Source of Recipe


HELEN'S BRITISH COOKING


Recipe Introduction


Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead.

Serves 4


List of Ingredients




Peeled potatoes - 225g (8 oz)
Onions - 2 medium, peeled
Streaky bacon - 175g (6 oz), de-rinded and finely chopped
Self raising flour - 50g (2 oz)
Salt and black pepper
Eggs - 2, beaten
Oil - 4 tbsp, or 40g (1½ oz) bacon fat

Recipe



1. Grate the potatoes, squeeze out any liquid and place in a bowl.
2. Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together.
3. 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.
4. Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.