If you’re from the UK you will know what this is, but you will probably call it something different to a person living a few miles away from you. Like the classic argument about what to call a small round of bread (let’s not get into it!), there are various names for this classic breakfast food that will depend entirely on where you grew up.
My Scottish father calls these ‘potato cakes’, but I think that’s rare for Scotland, where they are more likely to be known as ‘Tattie Scones’. My Irish husband calls them ‘potato bread’ so that’s what I also tend to call them nowadays. Whatever you call them, they are essentially a pancake (so confusingly, not bread or a scone at all) made with cooked, mashed potato. I prefer them dry fried or toasted, but they are more traditionally served fried in oil as a part of a fried breakfast.
I love them with smoked salmon and creme fraiche, so serve these up as a little weekend treat or have them for breakfast on my birthday.
1 large Maris Piper potato (about 225g), quartered
2 tbsp unsalted butter, plus extra for frying
60g plain flour, plus extra for dusting
½ tsp baking powder
vegetable oil, for frying
100g smoked salmon or trout
60g soured cream
1 tbsp finely chopped chives
Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.
Full As An Egg 