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Oat crusted potato cakes with bacon

Oat crusted potato cakes with bacon

Make the weekend the time for a real breakfast treat like these potato cakes with bacon

Preparation time: 10-15 minutes
Cooking time: 8 minutes
Serves: 4

What you need:

  • 1kg floury potatoes, diced e.g. King Edwards
  • 75g porridge oats
  • 50g wholemeal flour
  • Rapeseed oil for shallow frying
  • To serve: Local smoked back bacon, grilled

What you do:

  1. Cook the potatoes in boiling water for 10-15 minutes until tender. Drain, return to the pan and mash, allow tocool slightly.
  2. Stir in 50g oats and flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the oil in a large frying pan and fry the potato cakes 4 at a time for 2 minutes on each side.
  3. Serve topped with grilled bacon.

Handy hint & tip:

Add grated Cheddar cheese and herbs to the potato mix for extra flavour and serve with scrambled eggs. Ideal to use up left over mashed potato.

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Farmhouse Breakfast Week

Farmhouse Breakfast Week

If your ‘get up and go’ leaves you just when you need it first thing in the morning - think breakfast. That’s the message from the HGCA, organisers of Farmhouse Breakfast Week (25-31 January 2009). To celebrate the nation’s most essential meal of the day, a selection of new breakfast recipes has been created for Farmhouse Breakfast Week 2009, available in a new recipe booklet and online.

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