Boil the potatoes in a large pan of water, cook until tender, then mash with a potato masher.

Add the butter, sea salt and black pepper and stir until smooth. Leave to cool.

When the mashed potato is cooled, add the chives and flour and mix well.

Turn the potato mix out onto a floured surface and pat into a circle about 1.5 cm thick.

Using a cookie cutter or glass (I use a glass) start cutting out the cakes, you will get about 3 cakes, then pat the potato mixture back into another round and cut more cakes, I got 9 cakes out of this mixture.

Heat a teaspoon of butter in a skillet pan and cook the potato cakes for about 4 minutes each side until they are golden brown. You can keep them warm in the oven if you need.

When cooked place the potato cakes on some kitchen paper to soak up any excess butter.

Serve with fried or poached eggs if you wish.