Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Serve with 1 poached egg on each scone.

Potato scone

Potato scone

Originating from an Irish and Scottish background these scones make a great breakfast meal time treat.

4

Serves: 4

20
MINS

Bake Time: 20 mins

SUITABLE FOR VEGETARIANS

INGREDIENTS

500g20 oz Potato, mashed
100g4 oz Self-raising flour
11 Egg
40g2 oz Trex
Salt & pepper
44 Poached eggs, cooled
100g4 oz Polenta
100g4 oz Breadcrumbs
1 tsp1 tsp Chilli flakes
Flour

METHOD

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Serve with 1 poached egg on each scone.

BAKE MODE