Breakfast Potato Cakes

INSTRUCTIONS

1. 1Prepare the Idahoan Perfect Mash according to packet instructions.
2. 2Place the mashed potato into a bowl, tip in the flour, baking powder and 2tsp of salt.
3. 3Combine until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface.
4. 4Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
5. 5Set a large, non-stick frying pan over a medium heat. When hot, dry fry the cakes for about 3-5 mins on each side until golden and cooked through. Serve with your favourite breakfast accompaniments, smoked salmon, avocado, eggs or beans!