Blog post

Potato Floddies

April 4, 2020

I have your Self-Isolation Sunday Brunch sorted right here! Potato Floddies!

I found this recipe when looking through some old books from the Second World War. Back then Floddies were considered ‘junk food’ but now we would associate them with something like a hash brown.

Thing is, during the war people were really resourceful with their food. They had to be, it was in short supply, and in many cases, there were lots of mouths to feed. This is why this recipe is perfect for our current situation!

I used one large potato and made four Floddies – we had two each and they were the perfect size for brunch. Try topping them with smoked salmon and cream cheese, or avocado and marmite (it’s good trust me), or try some sliced ham and a perfectly poached egg. You can scale up this recipe to suit your family and the best part is, there’s only THREE ingredients.

INGREDIENTS

1 Potato, large
2tbsp Flour
1tsp Butter or Oil, for frying
A Pinch Salt & Pepper

METHOD

  1. Wash and scrub your potato. Do not remove the skin, this is where all the goodness is!
  2. Grate the potato into a large bowl (coarse) and add in salt and pepper
  3. Sprinkle in flour and stir. Keep adding until a batter begins to form and starts to bind together the grated potato
  4. Heat a non-stick pans on medium, place the butter or oil into pan
  5. Drop in a large spoonful of the Floddie mix and press down to flatten out
  6. Fry until browned on one side and turn. Fry the other side.
  7. Remove from heat.
  8. Serve with your preferred topping and enjoy!

Stay safe,

Nat x

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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