Bacon Floddies, a sort of potato cake, are a tradition part of a Tyneside breakfast and would be served with eggs and sausages. Apparently they originated on the canals where the navvies would cook them on their shovels over the fire.
1 x potato peeler
1 x grater
1 x tea towel – clean!
1 x mixing bowl
1 x large frying pan
Kitchen roll (paper towel) to drain
10oz / 300g potatoes – peeled
1 large onion – finely chopped
6oz / 180g bacon – rinds off and finely chopped
2oz / 60g self raising flour
oil for frying
Grate the potatoes onto the tea towel
Gather it up and squeeze the liquid out of the potatoes
Put the chopped onion into a bowl and add the potatoes, bacon and flour
Season to taste
Beat the eggs into the potato mixture
Heat the oil in the frying pan to a medium heat
Put ample tablespoonfuls of the potato mixture into the frying pan and flatten them out to form round cakes
Cook on each side until golden brown and cooked all the way through – about 4 minutes each side
Lift out of the pan and drain the oil off on the kitchen paper
Serve immediately with fried eggs and good sausages and shovel it down!