Potato pancakes

Potato pancakes

  • Rating: 5 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12-15

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition: per serving
HighlightNutrientUnit
kcal75
fat3g
saturates1g
carbs9g
sugars0.7g
fibre0g
protein3g
low insalt0.2g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

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    Rating: 5 out of 5.35 ratings
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