Wild Garlic & Bacon Potato Cakes
These cakes are the ultimate way to use up leftover mashed potato. They are great for breakfast, brunch, lunch or supper. Add whatever you like, try smoked salmon, peppers, peas – make them your own. If you can't get hold of wild garlic, add spinach or basil, if you don't like tarragon, try parsley or chives.
- 2 onions finely sliced
- 30g/ 1oz butter
- 2 TBS olive oil
- 10 leaves wild garlic washed, finely sliced
- 255g/ 9oz mashed potato at room temperature
- 30g/ 1oz bacon cooked
- 30g/ 1oz cheddar cheese grated
- 3 sprigs tarragon leaves only, chopped
- 2 TBS plain flour
- 15g butter for frying
- 1TBS olive oil for frying
- Soften the onions in the butter and oil until really soft and caramelised, add the wild garlic and stir until wilted.
- Place the potato, bacon, cheese, tarragon and flour into a large bowl, add the onions and wild garlic, season and mix well to combine.
- Divide the mixture into 4 equal portions and shape into cakes.
- Heat the butter and oil in a non-stick frying pan and when gently foaming add the cakes. Fry until golden brown on both sides, 3-4mins. Remove from the pan and serve with scrambled eggs and bacon.
These can be prepared in advance, shaped and kept in the fridge for a day or 2 as long as they are covered and airtight. Serve with smoked salmon and sour cream, fried egg and bacon, sausage and beans, smoked salmon and scrambled eggs, whatever you like. They can also be frozen after they have been fried off and cooled. To reheat – cook from frozen in a preheated oven 170fan/375f/GM5/Aga – roasting oven 10-15mins.