Gateshead floddies

Serves 4
4 rashers streaky bacon, chopped
600g potatoes, peeled and coarsely grated
1 small onion, coarsely grated
25g self-raising flour
Salt and freshly ground black pepper
2 free-range eggs
A little oil

Dry fry the bacon until crisp then remove from the pan and set to one side. Place the potatoes in a sieve and squeeze out as much liquid as you can, then pat dry with kitchen paper and place in a large mixing bowl. Add the grated onions to the potatoes, along with the cooled bacon. Stir in the flour, salt and pepper then add the egg and mix well. Heat a little oil in a large frying pan or on a flat griddle over a medium heat. Cook large spoonfuls of the mixture for
3-4 mins on each side, until golden and crisp. Remove and keep warm while you cook the remaining mixture, using more oil as necessary.

Other potato recipes from the Nov/Dec 2013 issue include:

• Winter potato salad
• Potato, cabbage and caraway soup
• Turkey potato skins
• Potato and celeriac bake
• Tattie scones

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