Potato Floddies

‘Potato floddies’ are nom, nom nom! (sorry there was no other description that fitted the bill)

Potato floddies are 1940s junk food… only to be used when you need something quick, tasty, a little greasy and are missing those trips to the nearest fast food establishment when only fried potatoes will fill the void.

Floddies can be cooked and spread with jam or cooked with a pinch of mixed herbs, salt and pepper for that hash brown taste.

Floddies are flippin fantastic! NON, NOM, NOM!

Potato floddies

  • 2 large potatoes, scrubbed with skins on
  • a little flour
  • salt & pepper
  • pinch of mixed herbs
  • butter, margarine or dripping for frying

Method

1. Grate your scrubbed potatoes into a large bowl (coarse)

2. Add in salt and pepper and herbs

3. Sprinkle in flour and stir, keep adding until a batter begins to form and starts to bind together the grated potato

4. Non-stick pans work best, place fat into pan and heat on medium/hot

5. Drop in a large spoonful of the floddie mix and press down to flatten out

6. Fry until browned on one side (a few minutes or so) and turn. Fry the other side

7. Remove from heat. Eat!!!

Each potato makes about 3 floddies so this recipe makes 6 or more floddies!


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19 thoughts on “Potato Floddies

  1. They look a bit like latkes, and I’m someone who loves anything potatoey too, so mgiht have to try these.

    You said they fill that void for something greasy. How much fat do they realistically need to be at their tasty best, given that fat rations were so spartan?

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  2. I just made these ready for dinner tonight but with a twist!!!
    I used grated carrott, onion and crushed chick peas, with a light sprinkly of flour to help bind and. . . . . a very light sprinkly of curry powder
    Into a little melted hot fat, a few minutes a side and done…. the flavour was absolutely amazing.
    I have been trying to add chick peas, beans, lentils etc…to everything as I don’t eat meat.
    I’m going to pack these for meals at work, as they are just as tasty eaten cold. I even thought of using them as substitute burger patties, with some fresh salad, and hey presto a cold burger for lunch at work.

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  3. HI,
    Have a small business selling and growing old variety’s potato dose any one remember the recipe for the bread loaf they use to make out of potato They use to buy spuds in and then make their own flour from it because flour was in short supply. Can any one rember any one discussing this threw their friends and maybe what else was the potato four used for.
    regards
    Ian Cahill

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  4. In the US these are hash browns, adding a little red and green pepper they are Potatoes O’Brien. They’re just a nom-worthy on this side of the Atlantic.

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  5. catherineh, yes the internet decided a few years ago that a century of so of us saying “yum yum” wasn’t good enough and we all had to switch to saying “nom nom” instead.
    Originally, it was the Cookie Monster in ‘Sesame Street’ so I don’t use it since I don’t particularly want to identify myself with a huge shapeless blue thicko who has no mind except the urge to eat junkfood all the time…

    😉

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  6. These are the best thing ever. One of my go-tos for a yummy breakfast. I like to add just a bit of salt and dried rosemary to them and sometimes I splurge and add some fried, mushed up black pudding. Divine!

    Liked by 1 person

    • Yes these little fried grated potato patties can taste wonderful. I say num- num! You do realize that Potato Floddies are just German/Jewish Latkes called a different name, Potato Floddies?

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  7. catherineh is correct, this recipe for Floddies is a Geordie (North East of England in Scottish border country) speciality (along with stottie cakes, spam fritters & pease pudding) aka Latkes & is also called a Rosti in the UK. The Scottish version grates in some onion as well as potato (rather than shredded) & also has an egg in it too.

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  8. Love these, had a couple with the last of this weeks bacon & a couple of tomatoes for breakfast. I used sage as the herb, very tasty

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