POTATO SCONES
Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Provided by Lindsay O.
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a lightly greased griddle or cast iron skillet over medium-high heat.
- Mash potatoes with flour, butter, and salt until a stiff dough forms.
- Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
- Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g
POTATO SCONES
These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
- While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
- Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
- Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.
POTATO SCONES
Make sure you have a griddle for this recipie
Provided by bakingchef15
Time 15m
Yield Makes Pieces
Number Of Ingredients 4
Steps:
- Mash potatoes, add salt and butter and flour to give a stiff mixture.
- Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
- Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
- Serve hot
POTATO SCONES
This one is a different take on scones. I can see them used along with a salad or even with a bowl of soup. And a great way to use leftover mashed potatoes!
Provided by Rose Rauhauser
Categories Other Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400. Place a baking sheet into the oven. Grease an 8 inch cake pan.
- 2. Place mashed potatoes in large mixing bowl. In a separate bowl, sift the flour and baking powder. Put the butter in a small bowl and mix in dried herbs. Add to mashed potatoes and work the two mixtures together gradually adding just enough milk to bind, you may not need much at all, depends on how dry the potatoes are. Turn the dough out onto a lightly floured board and knead very lightly until pliable. Roll into a ball, flatten and roll out into a circle about 8 inches in diameter. Transfer to prepared cake pan. Cut into eight wedges and place in the oven. Brush with beaten egg to glaze, if desired. Bake for 25 minutes until golden brown. Test.
SCOTTISH TATTIE SCONES
Steps:
- Heat the oven to 400 F (200 C/Gas Mark 6).
Nutrition Facts : Calories 144 kcal, Carbohydrate 24 g, Cholesterol 28 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 230 mg, Sugar 1 g, Fat 4 g, ServingSize Serves 6 depending on size, UnsaturatedFat 0 g
LOADED MASHED POTATO SCONES
A great way to use up leftover mashed potatoes is to turn them into delicious scones that are perfect for a snack, brunch, or as an accompaniment to a hearty dinner stew or soup!
Provided by Jonathan Melendez
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on), shredded cheese, and chives (also reserving about 1 tablespoon for topping later on) and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
- Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!
Nutrition Facts : Calories 248.2, Fat 15.4, SaturatedFat 9, Cholesterol 55.4, Sodium 336.7, Carbohydrate 22.5, Fiber 0.9, Sugar 0.6, Protein 5.1
LOADED POTATO PANCAKES
These pancakes are pure potato and flavor, no egg or flour filler!
Provided by The Food in My Beard
Categories Side Dish
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- Microwave the butter and water in a large bowl until the water is very hot and the butter is melted. Whisk in the potato package. Mix until combined and allow to fully cool in the refrigerator.
- Meanwhile, chop the chives and cook and crumble the bacon.
- Preheat a frying pan or cast iron skillet. Liberally add oil to the pan. Form thick patties with your potato mixture and cook to brown, about 5 minutes a side on high heat.
- Be gentle with the pancakes at this point because they will be soft. Move to a serving dish and top with the bacon, chives, and sour cream.
Nutrition Facts : ServingSize 1 Serving
POTATO AND CHEESE SCONES
The excellent cheese flavor of these biscuit-like scones goes so well with soups and chilies. It's also a great way to use up leftover mashed potatoes. Best served warm.
Provided by Crafty Lady 13
Categories Scones
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, baking powder and salt in a medium bowl.
- Cut in butter (or margarine) until consistency of coarse crumbs.
- Add cheese. Stir.
- Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
- Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
- Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
- Cut or break apart at score marks.
TRADITIONAL SCOTTISH TATTIE SCONES RECIPE
These homemade Scottish Tattie Scones are much better than the bought variety! Use this quick and easy traditional recipe to make your own potato scones and enjoy them for breakfast or as a snack.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 50m
Number Of Ingredients 3
Steps:
- Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
- Drain potatoes and allow them to air dry for a few minutes
- Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
- Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
- Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.
- Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.
- Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.
- Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.
- Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.
- Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.
Nutrition Facts : Calories 92 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 18 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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LOADED BAKED POTATO SCONES - THE CANDID APPETITE
From thecandidappetite.com
Reviews 7Total Time 30 minsEstimated Reading Time 7 mins
- In a large mixing bowl, whisk together the flour, baking powder and salt. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon and shredded cheese, and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix together. Pour in about half of the buttermilk and stir with a wooden spoon, until the dough comes together. It will be slightly sticky. Keep adding milk, as needed. You might not need the full cup.
- Turn the dough out onto a lightly floured work surface and pat or roll out into a large rectangle, about half of an inch thick. Cut out into circles, or triangles, and arrange on the prepared baking sheet. Leave some space in between for spreading. Brush the scones with the egg yolk (whisked with water). Bake for about 20 minutes, or until golden brown. Remove from the oven and allow to cool. Serve warm with a dollop of the sour cream and onion sauce. The scones can be made in advance, stored in the fridge, and baked off right before serving. They can also be frozen before you bake them. Place them on a baking sheet right from the freezer, brush with egg wash and bake right before you need them. Leftover baked scones, can be stored in the fridge and rewarmed in the oven for a few minutes. Enjoy!
- For the Sauce: Combine the sour cream, grated garlic, sliced green onions and a bit of salt and pepper, in a bowl. Whisk until smooth. Serve with the scones. Will keep in the fridge, covered, for a couple of days.
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Ratings 1Calories 120 per servingCategory Breakfast
- Roll out on floured surface to 3mm thick and use a plate to cut out a circle and then cut into quarters
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- First up! It’s important to note that the flavor of the mashed potato pancakes depends greatly on how your mashed potatoes were made. If they are seasoned enough for eating (i.e. like you ate them with dinner a night or so ago, so they have salt, pepper, etc in them), then you don’t need to add any additional salt and pepper. If you make mashed potatoes just for these cakes, be sure to season them liberally, as you would when serving mashed potatoes.
- Heat a large skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and it’s crispy. Turn the heat off under the skillet and transfer the bacon to a paper towel.
- Place the mashed potatoes in large bowl and sprinkle on 5 tablespoons of flour along with the garlic powder. Mix the flour into the potatoes and if you can easily form cakes with the potatoes, you’re all set! If you still need something to bind the mixture more, add more flour 1 tablespoon at a time.
- Stir in about ¾ of the cheddar cheese, along with ¾ of the green onions and chives. You want to have a bit reserved for topping.
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5/5 (2)Total Time 1 hr 30 minsCategory Soups And StewsCalories 2009 per serving
- To begin, bake your potatoes. Simply wash and dry them, poke several times with a fork, and then rub the skins with a little olive oil.
- Place them on a baking sheet and bake at 375 for about an hour or until a knife inserted in the center goes in easily.
- Take them out an allow them to cool. (This can be done ahead of time, or even the day before. Just store the cooked potatoes in the fridge until you are ready for them.) Your potatoes need to cool enough so that you can handle them.
27 MIND-BLOWING LEFTOVER MASHED POTATO RECIPES
From cookingchew.com
- Spinach Quiche with Leftover Mashed Potato Crust. If you have a lot of mashed potatoes that you need to use quickly, try this spinach quiche that uses 24 oz.
- Leftover Mashed Potato Patties with Swiss Chard. Go vegan with this ultra-tasty and healthy dish that combines the best of mashed potatoes and swiss chard or you’re favorite cooked leafy green.
- Leftover Mashed Potato Fritters. Turn your leftover mashed potatoes into cheesy fried goodness. They’re the perfect base for smoked salmon and chives.
- Quesadilla With Leftover Mashed Potatoes. Take a simple Mexican dish and make it more filling by adding leftover mashed potatoes to it. This is a three-ingredient meal idea that is next-level unique.
- Leftover Mashed Potato Shepherd’s Pie. Shepherd’s pie is the perfect dish for leftover mashed potatoes. You can use any protein you want, including pork, and make a hearty dish that’s sure to please everyone.
- Leftover Mashed Potato Balls. Mix the creaminess of leftover mashed potatoes with the richness of shredded cheese, roll it in breadcrumbs, and deep fry for an amazing twist on mozzarella balls.
- Leftover Mashed Potato Biscuits. Add some extra protein and fiber to your morning biscuits and gravy by making mashed potato biscuits. This is a hearty twist on a classic biscuit recipe.
- Polish Dumplings with Leftover Mashed Potatoes. For those that prefer potatoes that get baked and then mashed, turn them into the perfect base for leftover juice from your roast.
- Loaded Mashed Potato Cakes. It’s everything you want from a loaded baked potato, but fried to a golden brown, and it uses up any leftovers you may have laying around.
- Pierogi With Leftover Mashed Potatoes. Qubely blocks is added to the Gutenberg editor as soon as you install the plugin. You can start using it as any other Gutenberg block.
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