|unadorned scrambled egg with potato scones|
A quick and simple recipe to use up leftover potato and tasty enough to encourage you to make more mash than you need.
|with a dash of HP sauce|
leftover creamed potatoes (potatoes boiled and mashed with milk and butter)
pinch of baking powder
Mix the potatoes with enough flour (about 50g per 200g potato) and pinch of baking powder to make a soft dough.
Roll out the dough quite thinly and cut into about 6-8 scones and prick over with a fork. Traditionally they should be triangular though mine were cut into rounds.
Heat a heavy based frying pan until hot then turn the heat to medium. Cook the scones for 3 minutes each side, then remove from pan and cover with a cloth. Eat warm with topping of your choice or cool and freeze for later.