The Scottish Way to Use Potatoes in Breakfast
If you have ever been eating a scone or piece of toast and thought gee, I wish this were made of potato, look no further than tattie scones. Part of a Scottish breakfast, tattie scones (also known as potato scones), are simple to make and deeply rewarding. While you could use any potatoes you have on hand, potatoes with a high starch content like Russet or Yukon Gold are the best for tattie scones, as they mash smooth and fluffy. Waxier potatoes take longer to mash, and you’ll run the risk of tough, gummy potatoes.
Place 1 pound of scrubbed Russet or Yukon Gold potatoes in a large stockpot and cover with water. Bring the water to a boil over high heat and cook until the potatoes are tender, about 10-15 minutes depending on their size.
Drain the potatoes and set them aside to cool in a large bowl. After they’ve cooled slightly, mash the potatoes with 3 tablespoons butter, 1 egg, ⅓ cup all purpose flour, ½ teaspoon kosher salt, lots of freshly ground black pepper, ½ teaspoon baking powder. If you’d like, add ¼ cup grated English cheddar cheese. Mix until smooth, then turn the dough out onto a floured work surface.
Divide the dough into 3 balls, then roll out each ball to about ¼-inch thickness. Slice each round into quarters.
Working with 4 scones at a time, fry them in a cast iron skillet greased with a couple tablespoons of butter over medium heat until golden brown on both sides.
Slather tattie scones with more butter, or jam. They’re also ridiculously perfect “breads” for a fried egg sandwich.