- 4 large potatoes, cooked and mashed
- 2 Quality Assured Eggs, beaten
- 2 tablesp. flour
- 1 teasp. baking powder
- Salt and pepper
- 125-250ml ( ¼ - ½ pt) milk
- Butter for frying
- 4 Quality Assured eggs
- 4 Quality Assured bacon rashers
Fried Eggs, Potato Pancakes and Bacon
4 people
Ingredients
Main
- 4 large potatoes, cooked and mashed
- 2 Quality Assured Eggs, beaten
- 2 tablesp. flour
- 1 teasp. baking powder
- Salt and pepper
- 125-250ml ( ¼ - ½ pt) milk
- Butter for frying
- 4 Quality Assured eggs
- 4 Quality Assured bacon rashers
Method
Copy TextPlace the potatoes in the food processor. Add the eggs, flour, baking powder and seasoning. Give the lot a whiz then gradually add the milk – just enough to give you a thick batter.
Heat a non-stick pan, butter lightly. Place spoonfuls of the mixture on the hot pan and cook gently for 2-3 minutes on each side until fully cooked and nicely browned. Remove from the pan and keep warm.
The Quality Mark & You
Learn MoreMethod
Copy TextPlace the potatoes in the food processor. Add the eggs, flour, baking powder and seasoning. Give the lot a whiz then gradually add the milk – just enough to give you a thick batter.
Heat a non-stick pan, butter lightly. Place spoonfuls of the mixture on the hot pan and cook gently for 2-3 minutes on each side until fully cooked and nicely browned. Remove from the pan and keep warm.
Serving Suggestions
Fry the eggs and bacon and serve with the potato pancakes.
