Potato Pancakes
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Method
Based on 4 servings, adjust as needed.
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 olive 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.
- Ingredients
- Based on 4 servings
-
1tbsp Finely Snipped Chives 1x Sainsbury's Bunched Chives 20g -
125ml Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
15g Butter 1x Sainsbury's British Butter, Salted 250g -
75g Plain Flour 1x Sainsbury's Plain Flour 500g -
1tsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
300g Crispy Bacon, to serve, if you like 1x Sainsbury's Unsmoked Streaky Bacon Rashers x14 300g -
250g Cold Mashed Potato 1x Sainsbury's Mashed Potato 400g