These flavorful wedges are pan-fried to a deep golden crust, a cross between a potato cake and a baked scone.
They are wonderful for brunch or a leisurely Sunday breakfast, especially if you make them ahead of time and reheat them.
Delicious, comforting, and filling, these could well become a new family favorite. And they’re a fabulous use for leftover mashed potatoes!
2 1/2 cups mashed potatoes (3 medium potatoes)
2 tablespoons butter, melted
3 tablespoons minced scallions, green and white parts or–if you are concerned about the health risks from using scallions, substitute onion
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 eggs, beaten
1 cup flour
1/2 teaspoon baking powder
1 teaspoon butter
1 teaspoon oil
1. In a medium bowl, mix the mashed potatoes, butter, scallions, salt, and pepper with a potato masher or a wooden spoon. Stir in the eggs. In a small bowl, combine the flour and baking powder, mix well, then stir into the potato mixture to form a sticky dough. Chill at least 1 hour.
2. Divide the dough into 2 equal portions, and refrigerate the second portion until ready to use. On a well-floured surface, turn out the first dough portion. With floured hands or a well-floured rolling pin, pat or roll the dough into a circle 1/2 inch thick. With a long knife coated with flour, cut the circle into 4 equal wedges.
3. In a large nonstick frying pan, heat 1/2 teaspoon each of the butter and oil over medium-low heat. When hot, transfer the wedges to the pan with a sharp-edged pie server or spatula. Cook slowly 7-10 minutes, turning once, or until deep golden brown on each side.
4. Repeat with the second portion of dough. Serve scones hot.
Yields 8 scones.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ahsley Miller. Reprinted by permission of Taunton Press.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).