potato drop scones
Preparation time 10 minutes, Cooking time 20–25 minutes
550 g (1 lb 3 oz) potatoes, peeled and chopped
1½ teaspoons gluten-free baking powder
4–5 tablespoons skimmed milk
1 tablespoon sunflower oil
salt and pepper
8 bacon rashers
Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain, then return to the pan and mash until smooth. Beat in the baking powder, eggs and enough of the milk to form a smooth mixture the consistency of thick cream. Season well.
Heat the oil in a frying pan and drop in heaped dessertspoons of the mixture. Cook for 3–4 minutes, turning once, until golden brown. Remove from the pan and keep warm. Repeat with the remaining mixture.
Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
Cook the bacon under a preheated hot grill for 5–6 minutes, or until crisp.
Serve the drop scones with the bacon and poached eggs.
|potato drop scones|