Scottish Tattie Scones

Ingredients for 2 servings:

• 500 g mashed potatoes (mashed potatoes), from the previous day
• 100 g flour, possibly more, see instructions
• ½ tsp salt
• Sunflower oil for frying
• possibly butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, vegetarian, using leftovers

Knead the mashed potatoes with the salt and flour. If using freshly made mashed potatoes, add a knob of butter. Depending on the moisture content—this depends on the type of potato and the method of making the mash—add additional flour. This can easily be doubled, especially with freshly made mashed potatoes. The goal is a non-sticky, elastic potato dough that rolls out easily. Dust the work surface with flour and roll the dough into fist-sized balls. Roll these balls out into circles about 7 mm thick. Cut the circles into quarters with a knife to create the typical corners. Fry the corners in a pan with hot oil until golden brown on both sides. Caution: If the temperature is too high, they will burn quickly. It is recommended to cook one or two levels below the maximum temperature. Drain the finished tatties on kitchen paper and serve while still warm. In Scotland, tattie scones are served as part of a hot British breakfast, instead of the more common hash browns. However, they are also suitable as a side dish to other meals or on their own and taste good even cold.