Originating from an Irish and Scottish background these scones make a great breakfast meal time treat.
Potato Scone
4
20
MINS
MINS
Metric
Imperial
INGREDIENTS
| 500g | Potato, mashed |
| 100g | Self-raising flour |
| 1 | Egg |
| 40g | Trex |
| Salt & pepper | |
| 4 | Poached eggs, cooled |
| 100g | Polenta |
| 100g | Breadcrumbs |
| 1 tsp | Chilli flakes |
| Flour |
Method
Peel the potatoes and cut in to cubes. Add to a pan of salted boiling water and boil for 20 minutes or until soft. Drain the water and mash the potatoes.
Mix the mashed potato, self raising flour, egg, trex and salt and pepper together in a bowl. Roll out the mixture until around 2-3cm thick and cut out circles of around 10cm. Fry for two minutes on each side.
Create the breadcrumb mix by combining the polenta, breadcrumbs and chilli flakes and roll the scones so that there is a thin layer on each side. Deep fry for a 3 minutes.
Serve with 1 poached egg on each scone.
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