We invented these amazing potato cakes one day when we fancied something comforting and stodgy and happened to have a bowl of leftover mash on hand. They truly are the ultimate in potato cake glory: definitely an Autumn/Winter dish. This makes six.
A breakfast-sized bowl of leftover mash
1-2 eggs, whisked
2-3 tablespoons of flour
2-3 rashers of smoked bacon, finely chopped
1 small (or half of a large) onion, finely chopped
Handful of chives, snipped
Salt and freshly ground black pepper
Butter and olive oil, for frying
What to do:
1. Fry the onion and chopped bacon to your liking.
2. Combine all of the ingredients in a bowl, beginning with 1 egg and 2 tablespoons of flour, beating together with a wooden spoon. If it seems dry, add another egg. If it seems wet, add some more flour. The consistency is going to depend largely on the texture of your mash.
3. Preheat a frying pan and melt some butter with a few drops of olive oil (the oil prevents the butter from burning). Drop large spoonfuls of potato cake batter into the sizzling pan and flatten slightly with a spatula. Allow to brown on the underside and then flip.
4. Eat! We had ours with stew (recipe for which to follow).