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Idahoan

Breakfast Potato Cakes

Breakfast Potato Cakes – Featured
30 minutes
Entrée
Slight Challenge
SERVES 2

INGREDIENTS

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

INSTRUCTIONS

  1. Prepare the Idahoan Perfect Mash according to packet instructions.
  2. Place the mashed potato into a bowl, tip in the flour, baking powder and 2tsp of salt.
  3. Combine until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface.
  4. 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.
  5. 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!