Breakfast Potato Cakes

Ready in 30 minutes

Complexity: Slight Challenge

Serves 2 People

Main Course

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Breakfast Potato Cakes

Ingredients

1x 109g Idahoan Buttery Perfect Mash
200g flour
1 tsp. baking powder
2 tsp. salt

Instructions

Prepare the Idahoan Perfect Mash according to packet instructions.
Place the mashed potato into a bowl, tip in the flour, baking powder and 2tsp of salt.
Combine until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface.
Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
Set a large, non-stick frying pan over a medium heat. When hot, dry fry the cakes for about 3-5 mins on each side until golden and cooked through. Serve with your favourite breakfast accompaniments, smoked salmon, avocado, eggs or beans!

Notes

Credit Line: Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk

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