Ingredients: • 2 lb Unpeeled "old" potatoes
• 1 Egg, beaten
• 1/2 Stick butter
• 3 T Flour
• 1 1/2 T Chopped parsley
• 1 1/2 T Chopped chives
• 1 1/2 T Chopped lemon thyme
• Creamy milk
• Freshly ground pepper
• Seasoned flour
• Bacon fat or butter for frying
Boil the potatoes in their jackets, pull off the skins and mash straight
away. Add the egg, butter, flour and herbs (if using) and mix well. Season with
plenty of salt and pepper, adding a few drops of creamy milk if the mixture is
too stiff. Shape into a 1" round and then cut into eight pieces. Dip in
seasoned flour. Fry in bacon fat or melted butter on a gentle heat.
Cook the bread until crusty and golden on one side, then flip over and cook
on the other side (about 4-5 minutes on each side).
Serve on its own on hot plates with a blob of butter melting on top.