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Bookmark Recipe

Neven’s Potato Pancakes with Scrambled Eggs and Bacon

If you want to use potatoes and not leftover mash, cook them in boiling water until tender. Drain and press through a potato ricer or mash. Weigh out 250g (9oz) and cool. If you have a hand blender at home use it to blitz the eggs to make them even fluffier.

4 people

Ingredients

Main

Method

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Put the mashed potato in a large bowl and sieve in the flour and baking powder. Whisk the eggs and buttermilk together in a jug and add to the potato mix. Using a scissors, snip in the chives and whisk the batter until smooth. Season with salt and pepper.

Heat a large non-stick frying pan over a medium heat. Add a little oil and a small knob of butter. When the butter has melted, add a tablespoon of batter for each pancake and cook four at a time. Cook for about 1 minute until the golden and small bubbles appear, then flip over and cook for another minute or so until golden. Keep warm and cook the rest of the pancakes in the same way.

Preheat the grill to medium. Arrange the rashers on a foil lined grill rack and cook for 3-4 minutes on each side. Heat a heavy-based saucepan over a medium heat. Break the eggs into a bowl with the milk or cream and lightly beat. Melt the rest of the butter in the pan and then add the egg mixture and cook for 2-3 minutes until creamy.

To serve, arrange three of the pancakes on each plate and spoon the creamy scrambled eggs on top. Add the crispy streaky bacon to serve.

 

 

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Method

Copy Text

Put the mashed potato in a large bowl and sieve in the flour and baking powder. Whisk the eggs and buttermilk together in a jug and add to the potato mix. Using a scissors, snip in the chives and whisk the batter until smooth. Season with salt and pepper.

Heat a large non-stick frying pan over a medium heat. Add a little oil and a small knob of butter. When the butter has melted, add a tablespoon of batter for each pancake and cook four at a time. Cook for about 1 minute until the golden and small bubbles appear, then flip over and cook for another minute or so until golden. Keep warm and cook the rest of the pancakes in the same way.

Preheat the grill to medium. Arrange the rashers on a foil lined grill rack and cook for 3-4 minutes on each side. Heat a heavy-based saucepan over a medium heat. Break the eggs into a bowl with the milk or cream and lightly beat. Melt the rest of the butter in the pan and then add the egg mixture and cook for 2-3 minutes until creamy.

To serve, arrange three of the pancakes on each plate and spoon the creamy scrambled eggs on top. Add the crispy streaky bacon to serve.

 

 

Neven's Potato Pancakes