Any question answered...

mix with some onions, cheese, wrap in some ready roll pastry cook and you will have a cheesy pasty to take to work.

Fry into patties, that should help to prevent the water from the spuds migrating into the bread and making it soggy, as well as driving some off during the frying process. A good layer of butter as a sealing agent will help too. Add plenty of seasoning before frying, whatever takes your fancy from plain salt and pepper to various herb and spice mixes.

any of this 2, winner!!!