Homemade potato pancakes turn this simple breakfast combination from Mark Dodson into a true weekend brunch treat. More hearty than traditional pancakes or crêpes, mashed potato adds wonderful texture to the batter, although if only a full English will do, feel free to add sausages, black pudding, mushrooms or whatever you crave to this versatile dish.
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Remove from the oven and while still warm, peel off the skin. Break up the flesh and mash until smooth
3
For the batter, use a hand blender to blend together all of the ingredients including the mashed potato. Once combined, do not mix any further as this will overwork the starch in the batter
Heat oil in a non-stick frying pan and add enough mixture to make a pancake - approximately 12cm in diameter
2 tbsp of rapeseed oil, for frying
5
Fry the pancake until golden brown on both sides and set aside on baking paper - the pancakes can be reheated after making the scrambled egg. Repeat the process to make 8 pancakes
6
For the scrambled eggs, crack the eggs into a bowl and beat them together with pinch of salt
Place a heavy-bottomed pan over a medium heat, melt the butter in the milk and bring to the boil
100ml of skimmed milk
20g of unsalted butter
8
Add the beaten eggs to the pan and turn down the heat. Gently cook the eggs, stirring occasionally
9
Once the scrambled eggs are nearly cooked, reheat the pancakes in the oven. Finish cooking the eggs and remove from the heat
10
Place 4 of the pancakes onto plates. Divide the scrambled egg over the pancakes and top with a couple of slices of ham. Place another pancake on top to create a sandwich. Serve immediately
Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.
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Ham and eggs with potato pancakes
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Ham and eggs with potato pancakes