Shoot directors FREDDIE STEWART | Food stylist JESS MCINTOSH | Stylist MAX ROBINSON
400g potatoes, such as Maris piper or King Edward, cut into chunks
100g plain flour, plus extra for dusting
½ tsp baking powder
2 spring onions, finely sliced, plus extra to serve (optional)
2 tsp sunflower oil
To serve
crispy fried eggs and smoked streaky bacon or veggie alternative
1 Tip the potatoes into a saucepan, cover with cold water and salt well. Bring to the boil and cook for 12-15 mins until tender. Drain thoroughly and leave in the colander for 5 mins to steam-dry.
2 Tip the potatoes into a sieve set over a bowl and, using the back of a ladle, push them through the sieve. You can also use a potato ricer. Add the flour, baking powder, spring onions and a generous pinch of salt. Mix well until it forms a dough. Lightly flour a clean surface and tip the dough out. Roll out until 1-2cm thick and cut into 4 wedges. 3 Heat the oil in a non-stick frying pan over a medium heat. Cook for 5-6mins until browned on one side, then flip and repeat, adjusting the heat if needed. Scatter over the extra spring onions, if using, and serve with crispy fried eggs and bacon.