Tuna and Cheese Floddie

For those of you who are wondering what on earth is a Floddie, it is fried grated potato.  My mum used to frequently serve it as the “potato” part of many meat and 2 veg meals when I was a child.  It is a traditional recipe from where she grew up in County Durham.

I have adapted the recipe into a main meal.  I’m sharing my tuna and cheese version here, but I’ve also cooked other versions such as egg, mushroom or sausage.

I’m using Maris Piper potatoes, but it works well with other varieties of potato too.

Ingredients (serves 2 adults and 2 children)

500-600g Maris Piper potatoes
100g cheddar
1 medium onion
185g tin of tuna
mixed herbs
salt and pepper
1 tablespoon of olive oil

Method

Open and drain the tin of tuna.
Chop the onion.
Grate the cheese.
Peel and grate the potatoes.
Add a tablespoonful of olive oil to a wok and heat.
Add the onion.
Once the onion has softened, add the grated potato.
Keep turning the mixture, to avoid the potato sticking.
Season with herbs, salt and pepper.
Add the tuna.
Add the grated cheese.
Serve and enjoy.

Add the onion

Add the onion

Add the grated potato

Add the grated potato

Add the tuna

Add the tuna

Add the cheese

Add the cheese

Serve and enjoy

Serve and enjoy

Dragons and Fairy Dust

This post is an entry for #MarisPiperBritMums Linky Challenge (http://bit.ly/185Gtlv) sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at www.lovepotatoes.co.uk.

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9 thoughts on “Tuna and Cheese Floddie

  1. nekky

    My hubby bought a BIG bag of potatoes (I’m wondering if it was on sale) and I’ve ran out of ideas of what to do with them. This is coming at the right time. Thank you so much.

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  2. myrecipebookuk

    I’ll admit it, I’ve never heard of a floddie before. I started linking up with #regionalrecipes to learn more about regional food so it’s been a success already!

    When I read your initial description I assumed it was a bit like a potato rosti, I was puzzled how on earth you were going to get all those extra ingredients in. Fortunately your pictures give a much better idea of what it’s actually supposed to look like. We love potatoes in my house so I expect that this will go down very well.

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    Reply

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