Tattie scones, or ‘Lancashire potato cakes,’ are a delightful way of using up leftover mashed potato. I used to have these at home where my mother would always pair them with omelette. I recall that it was not uncommon for our family to have omelette and tattle scones for dinner, which is very strange, as the dish is far better as a quick breakfast.
Making tattle scones is simplicity itself. You mix leftover, cold mashed potato with flour in a bowl at a ratio of 100g potato to 1 tbsp of flour. If the original mashed potato was done properly, then there is no need to add butter or seasoning. 100g of mash ought to have included at least 10g of butter. If it didn’t, then you will need to add softened butter to your potato cake mix.
The mix is then rolled out, cut, and carefully lifted into a skillet greased with hot fat.
- 400g leftover, cold mashed potato made with plenty of butter
- 4 tbsp plain flour
- 1 tbsp neutral oil
- 20g butter
Mix the potato and flour in a bowl until combined. Roll out to about 0.5cm thick, and cut into rounds. Recombine the scraps, roll and cut until you have used up all the mix.
Heat the oil and butter in a pan until nice and hot. Fry the scones on a medium heat until golden. Flip them, do the other side and serve.