For a true Irish breakfast don’t forget the black pudding, rashers, bangers, tomato and toast. Cheese, fruit and sweet baked goods are just an added suggestion.
Potato tatties refrigerate really well and warm up in the toaster like crumpets so make a double batch and enjoy all week long. The potatoes can be skinned or not, and any potato will work, but go for the waxier varieties if possible.
- 1 lb potatoes
- 2 tbsp melted butter
- 1 tsp salt
- 1/2-3/4 cup flour
- *1tsp chopped fresh herb of choice*
Boil potatoes until fork tender then drain and mash to a smooth consistency. Add melted butter, salt and herbs if using. Whip till smooth then add flour a little at a time. Knead into a smooth but soft dough adding as much flour as needed. Roll out into a 1/8″ thick sheet and slice into triangles or squares. Heat a griddle or cast iron pan over medium and fry scones in more butter until crispy and brown. Serve hot.
*Optional. I like using oregano, basil, sage, rosemary, parsley, thyme, or anything on hand that is fresh.