Who doesn't like a potato scone as part of a good hearty breakfast? They take very little effort to make and are a great way of using up left-over mashed potatoes from the night before.
Add a little wildfire to your breakfast with some Galloway Chilli laced tattie scones.
This recipe makes three thick, or four thin, potato scones. It's a great vegetarian option too
Ingredients
- 100g boiled and mashed potatoes (or left over mash)
- 30g plain flour
- 20g soft butter
- a teaspoon of Galloway Chilli Original
- a little salt
Method
- Heat a flat frying pan or griddle on a medium heat.
- Mix everything together in a bowl until it forms a single ball. You are looking for the consistency of a paste, but not too dry. You may need to add a little more flour depending on how moist the potatoes were (or if you added extra Galloway Chilli).
- For perfectly shaped tattie scones roll out the mix to around 5mm thick and use a cutter. Alternatively split into four equal portions and free roll or flip between well floured hands to make a pattie.
- Dry fry for five minutes, flipping several times.
- Allow to cool for a few minutes, or longer.
Serve with Galloway Chillies Jam on the side, or in a roll with sausage or bacon :-)
This recipe uses Galloway Chilli Original and Jam, but you can mix and match. The Original is a very versatile ingredient in many dishes with some sweetness and heat.
Potato Scones with added Galloway Chilli