Gateshead Bacon Floddies
Crispy, savory, and deeply comforting, Gateshead Bacon Floddies are a traditional British dish with a modern twist. These golden potato pancakes are elevated by the rich flavor of fried streaky bacon, perfectly crisped and folded into a simple batter of grated potatoes, flour, egg, and milk. Quick to prepare, with just 15 minutes of prep time, this recipe is a satisfying way to transform humble pantry staples into a hearty meal. Perfectly seasoned with a touch of salt and pepper, each floddie is pan-fried to perfection, achieving a beautifully crunchy exterior that contrasts with a tender, flavorful interior. Serve these floddies hot, garnished with fresh parsley, or top with a fried egg for a complete and filling breakfast, brunch, or dinner that’s guaranteed to impress. Tags: traditional British recipe, potato pancakes, bacon floddies, comfort food.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 50 grams All-purpose flour
- 1 large Egg
- 75 milliliters Milk
- 6 rashers Streaky bacon
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Vegetable oil
Instructions
Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible into the sink or a bowl.
In a large mixing bowl, combine the grated potatoes, flour, egg, milk, salt, and black pepper. Stir until well combined.
Roughly chop the bacon rashers into small pieces and fry them in a non-stick skillet over medium heat until crisp. Remove from the pan and set aside on a plate lined with paper towels to drain any excess fat.
Add the cooked bacon pieces to the potato mixture and stir to evenly distribute.
Heat a tablespoon of vegetable oil in the same skillet over medium-high heat. Once hot, spoon a ladleful of the potato and bacon mixture into the pan, flattening it slightly to form a round pancake shape. Cook 2-3 floddies at a time, depending on the size of your pan.
Fry each floddie for about 3-4 minutes until golden brown and crispy on one side, then flip and cook for another 3-4 minutes on the other side.
Transfer the cooked floddies to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the pan as needed.
Serve hot, garnished with chopped parsley or accompanied by a fried egg on top for a heartier meal.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3683 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
