Peel and cube the potatoes, boil in salted water for 20-25 minutes until fork-tender, then drain and dry.

Pass the hot potatoes through a sieve or potato ricer, then mix in flour, sea salt, black pepper, and melted butter to form a soft dough.

On a floured surface, flatten the dough into an 8-inch round disc and cut into 6 wedges.

In a frying pan, heat butter and fry the wedges for about 5 minutes on each side until golden brown.

Remove from pan, drain on paper towel, and serve hot alongside scrambled eggs, bacon, and grilled tomatoes.