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Method
- Coursley grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twistig the towel.
- Place the mixture in the towel in a large bowl.
- Add the egg and a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well.
- Heat a good glug of oil in a heavy based frying pan and when the oil is hot but not smoking add spoonfuls of the potato mixture into the pan and flatten into pasties about 1cm thick.
- Flip over once browned and cripy - about 2-3 minutes each side.
- Sserve hot as a breakfast or supper side dish.
- Especially good with bacon and eggs.
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