Can I make tattie scones ahead of time?
Yes, you can prepare the tattie scone dough and cut the shapes, then refrigerate them for up to 24 hours before cooking. Cooked scones can also be reheated.
BREAKFAST
Hearty Scottish Tattie Scones with Fried Eggs and Crispy Bacon
Begin your day the Scottish way with a truly satisfying breakfast featuring light and fluffy tattie scones, perfectly cooked fried eggs, and savory, crisp bacon. This classic combination is a beloved part of Scottish culinary tradition, promising a delicious and comforting start to any morning.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cooled mashed potatoes, flour, and salt. Mix until just combined, then add 2 tablespoons of melted butter and mix until a soft dough forms. Do not overmix.
02
Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness. Cut the dough into 8 triangles or squares.
03
Heat a large non-stick pan or griddle over medium heat. Add a small amount of butter and cook the tattie scones for 3-4 minutes per side, until golden brown and cooked through. Set aside and keep warm.
04
In the same pan, cook the bacon over medium-high heat for 5-7 minutes, turning occasionally, until crispy. Remove the bacon and drain on paper towels, reserving some bacon fat in the pan.
05
Reduce the heat to medium. Add 1 tablespoon of vegetable oil (or use reserved bacon fat) to the pan. Crack the eggs directly into the pan and fry for 2-3 minutes, or until the whites are set and the yolks are cooked to your preference.
06
Serve the warm tattie scones immediately with the crispy bacon and fried eggs.
About This Recipe
Begin your day the Scottish way with a truly satisfying breakfast featuring light and fluffy tattie scones, perfectly cooked fried eggs, and savory, crisp bacon. This classic combination is a beloved part of Scottish culinary tradition, promising a delicious and comforting start to any morning.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of black pepper or a sprinkle of chives to the tattie scone dough. Ensure your mashed potatoes are completely cooled before mixing, as warm potatoes can make the dough sticky.
Easy Substitutions
You can substitute the bacon with Scottish Lorne sausage or black pudding for a more traditional experience. For a vegetarian option, omit the bacon and serve with grilled tomatoes or mushrooms.
Storage & Reheating
Cooked tattie scones can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry pan or toaster until warm. Bacon and fried eggs are best enjoyed fresh.
Serving Suggestions
Serve with a dollop of HP sauce or a sprinkle of fresh chives. A side of grilled tomatoes or sautéed mushrooms would complement this dish beautifully. For a full Scottish breakfast, add a slice of black pudding or Lorne sausage. Enjoy with a strong cup of Scottish breakfast tea.
Common Mistakes
Overmixing the tattie scone dough can lead to a tough texture; mix just until combined. Using warm mashed potatoes will make the dough very sticky and difficult to handle. Overcrowding the pan when cooking the scones or bacon can prevent them from browning properly; cook in batches if necessary. Frying eggs on too high heat can result in burnt whites and undercooked yolks.
Frequently Asked Questions
What kind of potatoes are best for tattie scones?
Floury potatoes like Russet or Maris Piper are ideal as they mash up dry and fluffy, which is perfect for tattie scones.
Can I freeze tattie scones?
Yes, uncooked tattie scones can be frozen on a baking sheet until solid, then transferred to an airtight bag for up to 3 months. Cook from frozen on a medium-hot pan, adding a few extra minutes to the cooking time.
MORE TO KNOW
Tattie scones are a cornerstone of the traditional Scottish breakfast, often served alongside other fried items. The key to a good tattie scone is using cold, dry mashed potatoes, which prevents the dough from becoming too sticky and ensures a light, fluffy texture. They are traditionally cooked on a griddle or a heavy-bottomed pan, giving them a slightly crispy exterior and a soft interior. The simple ingredients highlight the natural flavor of the potato, making them a versatile base for savory toppings.
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