In my younger days, I spent some time in Glasgow - the land of sideways rain and cows with bangs. Any chance I could get, I would leave our terrible flat and go out for a proper Scottish breakfast where they would serve these potato scone strips of delight or otherwise known as "tatties scones". I fell in love with this starchy carby magic. When served alongside fried eggs, tomatoes, mushrooms, and sausage - the tatties soak up all the yolk and tomato juice goodness. Also if you're feeling like a bad girl, make a side of hollandaise and use it as tattie scone 'dipping sauce'.
Anyway, the recipe only has four ingredients and is basically just a dough made of potato and flour that you roll out into strips and fry in butter.
SERVES: 4-6
COOKES IN: 35 min
INGREDIENTS
4-5 russet potatoes Boiled in saltwater
1/2 - 3/4 cup of flour, sifted
1/4 stick of grass-fed butter
Dash of Salt
INSTRUCTIONS
Boil the potatoes in salted water with skin on until fork tender.
Peel the potatoes once boiled and put through a ricer (if you don’t have a ricer just mash them until smooth. The best potato scones have light and fluffy potatoes and ricing them adds more air to the potatoes).
Add butter and salt and slowly fold in the flour. Make a smooth dough.
Divide the dough ball into 4 or 5 baby balls and roll them out onto a floured workspace to about 1/2-1/4 inch thick.
Cut into strips or quarters. Whatever u want. I usually just cut them into something that looks like pizza slices.
Fry on a medium-hot pan until both sides brown slightly. (If you’re a bacon eater, I’d cook your bacon first and then fry the tatties in leftover bacon fat. Woooweee it’s so good.)
Serve with your favourite breakfast items. I like to do fried mushrooms, fried tomatoes, beans and Frank's crispy egg.
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