EASY POTATO SCONES
Topped with crisp bacon and grated mature cheddar, these simple pan-fried potato scones make a hearty brunch for friends
Provided by Lulu Grimes
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
- Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
Nutrition Facts : Calories 426 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter
Provided by Good Food team
Categories Dinner, Soup, Starter
Time 40m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
- Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium
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
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
SALMON & SOURED CREAM POTATO BITES
These creamy but fresh mini baked potatoes taste decadent but are simple to make
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 1h30m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the potatoes and prick each one with a fork. Place on the middle oven shelf and bake for 30-40 minutes until golden and crispy outside and cooked in the middle.
- Remove from the oven, leaving it on. When the potatoes are cool enough to handle, halve each one and scoop the fluffy flesh into a bowl. Add the salmon, horseradish, chives, spring onions, soured cream or crème fraîche and lemon juice. Season well and mix gently.
- Put the empty potato skins on a baking sheet and brush with oil. Return to the oven for 5 minutes to crisp, then spoon in the filling. Cover with foil and return to the oven for 5 minutes. Garnish with chives, lemon zest and pepper.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 3 grams protein, Sodium 0.22 milligram of sodium
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