Potato scone is a very popular dish in Scotland. The reason why it is so popular is evident – potato scones are very delicious and not difficult to make. Usually, it is eaten on breakfast but it goes well at the other times of the day as well. Check this breakfast recipe for Potato Scones with Bacon and Avocado Cream.
- 6 potatoes, middle-sized
- 2 cubes butter
- 2 tablespoons olive oil
- 400g bacon strips
- 6 teaspoons mustard
- 3 pinches black pepper
- 3 pinches parsley
- 2 eggs
- 1 pinch chili pepper
- 3 avocados
- 1 teaspoon mayonnaise
- 2 teaspoons lemon juice
Peel the potatoes. Cut three potatoes into large chunks and boil them in salted water. Remove the water, add butter, one pinch of black pepper and one pinch of parsley. Mash potatoes and set aside to cool down.
Preheat the oven to 200 degrees Celsius.
Cut the remaining potatoes into small cubes. Place in a bowl. Drizzle with olive oil, add one pinch of black
pepper, one pinch of parsley and one pinch of salt. Stir well. Line baking paper in a baking sheet. Arrange potatoes in the baking dish.
Crack two eggs into mashed potatoes. Line another baking sheet with baking paper. Grease with oil. Form 6 scones from mashed potatoes. Spread tops of the scones with melted butter or oil.
Place both baking sheets into the oven. You should put the baking sheet with potato cubes on the upper part of the oven. Cook for 15 minutes, then switch places, put potato cube sheet on the lower part of the oven, and potato scones sheet on the upper part. Stir the cubes lightly. Cook for another 5 minutes until scones nicely brown.
In a skillet, cook bacon strips.
Mash avocados, combine with mayonnaise, a pinch of salt, a pinch of parsley, a pinch of black pepper and lemon juice.
Transfer scones to a plate. Spread them with mustard. Add some potato cubes and several bacon strips to the plate. Add avocado cream on top.
Enjoy your breakfast!