Old potato recipes.

The following recipes have been submitted by Stephen Wilson from a leaflet entitled “Tea time Potatoes;-Snacks and High Teas”  in his procession, and he is searching for the publication date.

The leaflet.

“What Lancashire thinks today, England will think tomorrow”, This is a popular saying which every staunch Australasian upholds as proof of his enterprise and all round citizenship.

No doubt the rest of the English counties will dispute this claim, but when it comes  to the all-important question of High Teas, then they haven’t a leg to stand on.

Lancashire.. in fact all the north of England also Scotland, knows the value of a sustaining High Tea, early in the evening, in place of the genteel four o’clock meagre snack of toast, sticky cakes and buns, which do little really to satisfy the appetite.. but plenty for the figure.

Far better to enjoy a delicious tasty High Te, which does not need much preparation, and leaves the major portion of the evening free for recreational purposes.. surely a much more sensible than have it interrupted by a lengthy full course meal.

Another bit of northern ONE_UP_MAN_SHIP. They realize just how important potatoes are to everyone, their versatility, how rich in minerals and vitamin C, also the oft-despised carbo-hydrates

which are so vital to a balanced diet. As any reputable dietitian would affirm, potatoes are indeed far less fattening than the usual bread, cakes and biscuit which are routinely used for a four o’clock tea.

Most important of all, they know that potatoes are one of the cheapest commodities in these days of rocking prices. What more they are a Natural food, and therefore much more healthy in content than the quantities of artificial, adulterated foodstuff which are so prolific today.

Potatoes then are the main stay of the justly-respected Northern High Tea. The lead has been given.. let the rest of us take the hint, and if the proof of the potato is in the eating, then these potato appetite teasers should make every High Tea the Meal of the Day.

Hash Brown Potatoes.

1 lb. mashed potatoes.

A little bacon fat or butter.

Salt and pepper to taste.


Heat the bacon fat or butter in a frying pan. Add the potato and season well, smooth over and cook gently, until crispy brown underneath, about 10 minutes.

Fold over with a slice or palette knife and slide onto a plate. If liked, cooked mushrooms, bacon, onion, tomato, grated cheese, scrambled egg or any suitable mixture may be used as a filling.

Cottage Potatoes 

1 lb. hot mashed potatoes.

Melted butter or cheese.


Spoon the potatoes into a shallow fire-proof dish, rough up the top surface with a fork, then  pour over some melted butter or sprinkle with grated cheese. Pop under a hot grill until nice and brown.

Potato Flatties.

1 lb. potatoes.

1 medium-sized onion.

1 egg.

About one tablespoon of self-raising flour.

Salt and pepper to taste.


Peel the potatoes thinly and grate coarsely and pour off any water. Grate or chop the onion and mix with the potato. Add the egg, salt and pepper and bind into the flour, stir until fully mixed. Fry for about 15 minutes [add about a tablespoonful of oil into the pan and heat prior to adding the mixture] in a flat bottomed pan, turn over about half way through. Remove from the pan and drain on an absorbent paper and serve piping hot. If liked two or three “flatties” can be sandwiched together with grated cheese and cooked sliced mushrooms or fried tomatoes and bacon. If one has a sweet tooth try thinly sliced apple.

Editors Note.

In the 1960’s my children liked to visit my father who cooked “potato cakes” for them; to prepare he partly cooked the potatoes to soften, then sliced them. He would then mix a flour batter and dip the potato cakes into this, and cook into very hot fat and serve piping hot, they loved them.

Potato Puff Balls.

1 lb. potatoes.

1 egg.

4 oz grated cheese.

Good pinch of mustard or cayenne peppers.



Peel the potatoes thinly, and cook in salted water. Drain and mash well, then beat in the egg. Allow the mixture to cool slightly and then form into balls, about the size of a large egg or larger. Roll into the grated cheese to which the the mustard or cayenne pepper has already been added. Brown in a hot oven 500 deg F [mark 9] or under the grill [make sure they do not burn].

Serve piping hot with bacon, eggs, chops or what ever you like.

Potato Patties.

1 lb. mashed potatoes.

1 egg slightly beaten.

2 tablespoonful minced onion.

Salt and pepper to taste.


Mix all the ingredients together, shape into patties and coat with flour. Brown slowly in hot fat so that the patties have a delicious brown crust. Sever hot.

Potato Scotch Egg. 

Half a pound mashed potatoes.

4 hard boiled eggs

1 raw egg, slightly beaten.

Salt and pepper.

Browned breadcrumbs.


Beat together the mashed potatoes and half the raw egg, season well. Surround each peeled hard boiled egg with the mashed potatoes, then coat the eggs with the remaining raw egg and roll in the breadcrumbs. Fry in hot fat until golden brown.

Potato Scones.

1 lb. boiled potatoes

4 oz. plain flour.

Salt to taste.


Mash the potatoes, add the salt and knead into the flour. Roll out thinly on a floured board, then cut into rounds or triangles and place on a greased baking sheet/tray. Bake in a hot oven 500 F. or gas mark No 9 for 10 minutes, turn over after 5 minutes.

The scones may also be cooked in a lightly greased heavy frying pan on a hotplate, or girdle.

Serve the scones hot with butter, they are also delicious with honey, syrup or jam.+

Potato Pancakes.

Half a pint of pancake batter.

Lard for frying.


Boiled and diced the potatoes then mixed with cooked mushrooms, onions, tomatoes, sausages or bacon.

Make the pancakes in the usual way, then spoon on the savoury potato filling and sprinkle with cheese, roll up and serve piping hot.

Potato Oaties.

1 lb. mashed potatoes.

6 oz fine oatmeal.

Salt to taste.

A little milk.

Preparation ;-

Mix the potatoes, oatmeal and salt together, add sufficient milk to make a fairly stiff dough. Roll out on a floured board to about one eight of an inch thick, prick with a fork and cut into rounds or triangles. Bake in alightly greased heavy frying pan, solid hotplate or gridle. Serve hot with a side salad or condiment to suit.

Published by the Potato Marketing Board, date unknown