Potato Scones
This recipe combines fluffy mashed potatoes with a savory batter, creating delightful potato cakes that are perfect for breakfast or brunch. Pan-fried to golden perfection, these cakes are deliciously crispy on the outside and soft on the inside. Topped with your choice of crispy bacon and cheddar or the unique combination of blue cheese and honey, these potato cakes are sure to impress your taste buds with their delicious blend of flavors.
— Constant Cookbook
Ingredients
- 250g potatoes , cut into cubes
- 200g plain flour
- 1 tsp baking powder
- 50g butter , melted, plus extra for frying
- 3 tbsp milk
- 2 eggs , beaten
- 2 tsp oil , for frying
Instructions
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
- Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 426 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.7 milligram of sodium
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