Gateshead Bacon Floddies Recipes

BACON FLODDIES

Bacon Floddies image

Floddies are traditional to the English town of Gateshead. Serve them with sausages and eggs as a breakfast or supper dish, or serve them on their own if you prefer.

Provided by Millereg

Categories Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces potatoes, peeled
2 medium onions, peeled
6 ounces sliced bacon
2 ounces self raising flour
salt and black pepper
2 eggs, beaten
4 tablespoons oil or 1 1/2 ounces bacon fat

Steps:

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

GATESHEAD BACON FLODDIES

Gateshead Bacon Floddies image

This Tyneside breakfast special is traditionally cooked in bacon fat and served with eggs and sausages. A kind of potato cake, floodies are said to have originated with canal workers, who cooked them on shovels over a fire. They should be served crisp and golden brown. Taken from The Best of English Food and Cooking. Yum!

Provided by lazy gourmet

Categories < 30 Mins

Time 18m

Yield 8-12 pancakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

9 ounces baking potatoes, weighed after peeling
1 large onion
6 ounces bacon, finely chopped
1/2 cup self rising flour
2 eggs
oil, for frying
salt and pepper, to taste

Steps:

Grate the potatoes onto a clean dish cloth, then gather up the edges to make a pouch. Squeeze to remove as much liquid as possible.
Grate or finely chop the onion into a large bowl and add the potatoes, chopped bacon, flour and seasonings. Mix well.
Beat the eggs and stir into the potato mixture. Heat some oil in a large frying pan. Add heaping tablespoons of the potato mixture and flatten them to make thin pancakes. Cook over medium heat for 3-4 minutes on each side or until golden brown and cooked through. Lift out, drain on paper towels and serve.

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