Bacon Floodies

This is a recipe from the North of England which apparently used to be cooked on spades by canal workers.

Ingredients

• 125g pack of unsmoked lardons
• 2 small onions, peeled and grated
• 3 to 4 medium sized potatoes, washed and grated
• 2 tbsp self raising flour
• 2 eggs

Method

1. Fry the lardons over a medium heat until they start to crisp up.
2. Remove the lardons from the pan, leaving the bacon fat behind.
3. Combine all the ingredients together until well combined.
4. Turn the heat down to medium-low and either spoon mixture into the pan or use crumpet rings for a neater looking floodie.
5. Cook for about 5 minutes each side, until nice and browned.
6. Serve with baked beans and some salad.

Serves 2 to 3, depending on how hungry they are.