Potato & spring onion breakfast pancakes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2 (makes 6 pancakes)
Skip to ingredients
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- 140g floury potatoes(weighed after peeling), cut into large chunks
- 50g self-raising flour
- ½ tsp bicarbonate of soda
- 3 large eggs
- 5 tbsp milk
- 3 spring onionsfinely chopped
- 2 tsp sunflower oilplus extra if needed
- knob of butter
- 6 rashers streaky bacon(smoked or unsmoked)
Nutrition: per serving
- kcal553
- fat33g
- saturates11g
- carbs31g
- sugars3g
- fibre3g
- protein31g
- salt4.3g
Method
step 1
Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
step 2
Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
step 3
In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
step 4
Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.
