Sick of the same old thing for breakfast? Try these. I’m not really one for sweet breakfasts, so I decided to try a savory version of pancakes using some mashed potato I had leftover from the night before. They’re deliciously fluffy and could be a meal on either own. Add poached eggs and wilted spinach for something more substantial.
1 cup cooked, mashed potato
1 rash of bacon, chopped
1/4 cup self-raising flour
1 egg, lightly beaten
1/2 cup grated cheese
oil for greasing pan
salt and pepper
- In a dry frypan, fry your bacon until golden and crispy. Drain on paper towel.
- Transfer bacon to a bowl. Add the mashed potato, flour, egg, and cheese, mix well, and season to taste. The consistency should be like a thick pancake batter – you may need to add more or less flour depending on how runny your mash is.
- Heat a large frypan over medium heat and grease with a little oil. Dollop spoonfuls of batter into the pan. Fry on either side until golden and cooked through, about 3 minutes either side.
- Serve warm with poached eggs, spinach, or whatever sides you like.
Makes 4 small pancakes.