Bacon Floddies, Tyne and Wear
Floddies are a distant cousin of the Germanic rosti, but perversely far more Britons will have tasted the foreign dish than the British - according to a recent survey by the supermarket Sainsbury's only 3.8% of Brits have ever tasted a floddie.
A traditional breakfast item, the floddie speaks volumes about filling stomachs for the hard day's work ahead. It is made from grated potato squeezed of liquid, flour, grated or very finely chopped onion, and a little streaky bacon finely chopped - again signifying this was primarily a dish of the poor, making a little bacon go a long way. The ingredients are mixed together with egg to bind them, and a little seasoning, then fried in oil or more authentically in bacon fat or lard. A dollop of the mixture is dropped in the fat, flattened with a spoon, and fried gently to brown the outside slowly and ensure the inside has time to cook through - raw potato is not an appetising prospect even for the hungry.
A vegetarian, or in past times poor man's, version can also be made by just omitting the bacon and using vegetable oil. Even further down the scale a floddie made with just potato, flour and egg can be cooked.
Happily in modern times most of us can afford the bacon in the floddie, and hopefully some good sausages to serve with the dish to make a meal of it
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