- Leftover potatoes (boiled, mashed, steamed – whatever you have, but they need to be cooked and cooled)
- Plain flour
- Some milk
- Pinch of salt
- Butter for frying and serving
- Weigh the potatoes, then weigh a quarter of that weight in four
- Mash the potatoes, flour and salt together and add a bit of milk if too stiff, a bit more flour if too sloppy
- Knead for a minute at the most until well combined then roll out on a lightly floured surface to 1cm thick
- Cut the dough into circles just big enough to fill your pan
- Lightly grease the pan and cook the dough on a high heat for 5 minutes on each side
- Cut into quarters and serve hot
Grub and Grubs 