Non-VegetarianNorth West English cuisine Breakfast

Cheshire Potato Cake with Bacon

Name: Cheshire Potato Cake with Bacon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: North West English
Ingredients: 600 g floury potatoes (such as maris piper); 100 g Plain flour; 40 g Unsalted butter; 8 rashers dry-cured back bacon; 3 stalks Spring onions; 0.5 tsp Baking powder; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbsp Lard

Crisp, golden griddled potato cakes served alongside sizzling dry-cured back bacon. A hearty, traditional farm breakfast from the Cheshire countryside.

🇬🇧United Kingdom· North West England

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

600 g floury potatoes (such as maris piper) — peeled and cut into chunks
100 g Plain flour — plus extra for dusting
40 g Unsalted butter — melted
8 rashers dry-cured back bacon — unsmoked or smoked to preference
3 stalks Spring onions — finely sliced
½ tsp Baking powder — for a light texture
1 tsp Fine sea salt — to season
½ tsp freshly ground black pepper — to taste
1 tbsp Lard — or vegetable oil for frying

Equipment

•Large saucepan
•Potato masher
•Frying pan
•Mixing bowl
•Rolling pin

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 17 g
carbs: 42 g
fibre: 3 g
protein: 16 g
calories: 380 kcal

Instructions

1
Place the potato chunks in a large saucepan of salted water and bring to the boil.
2
Simmer for 15 minutes until tender when pierced with a knife, then drain thoroughly.
3
Mash the warm potatoes completely smooth with a potato masher, avoiding any lumps.
4
Stir the melted butter, sliced spring onions, salt, and black pepper into the warm mash.
5
Sift in the plain flour and baking powder, mixing until a soft dough forms.
6
Turn out onto a lightly floured surface and pat gently to 1.5 cm thickness.
7
Cut into rounds or score into four equal farls (traditional wedge-shaped cakes).
8
Heat a frying pan over medium-high heat and cook the bacon rashers until crisp, then set aside.
9
Melt the lard into the bacon fat in the hot frying pan over medium heat.
10
Fry the potato cakes for 4 to 5 minutes on each side until crisp and golden brown.
11
Serve the hot potato cakes immediately alongside the crispy bacon rashers.

Chef's tips

Ensure the potatoes are thoroughly drained and steam-dried before mashing to avoid a sticky dough. Fry over a steady medium heat so the cakes heat through fully without scorching the exterior.

Ingredient substitutions

lard → unsalted butter or rapeseed oil
dry-cured back bacon → smoked streaky bacon
spring onions → fresh chives

Storage

Store cooled potato cakes in an airtight container in the fridge for up to two days.

Reheating

Reheat in a lightly greased frying pan over medium heat until heated through and crisp.

Common mistakes to avoid

•Using waxy potatoes, which turn gummy rather than fluffy when mashed.
•Overworking the dough with excess flour, resulting in a dense and heavy cake.
•Frying in a pan that is too hot, burning the crust before the centre is hot.

Serving suggestions

Serve topped with a fried or poached free-range egg.Accompany with grilled tomatoes and strong English breakfast tea.Add a generous dash of brown sauce for a classic British breakfast flavour.