Tattie scone, potato farl, potato scone or boxty is a thick pancake made with potato, flour and sometimes buttermilk. It is part of the Ulster fry, the traditional Northern Irish breakfast, served with bacon, eggs, sausages or black pudding, tomatoes and perhaps also mushrooms and beans. In Scotland, tattie scones are sold in bakeries and also eaten with breakfast. My favourite combination when in Scotland is a tattie scone, a slice of haggis and a fried egg, washed down with a cup of builder’s tea. It’s a perfect way to start a day in the Highlands.
Potato flatbreads exactly like these are also part of the food culture in Iceland as Kartöfluflatbrauð and Norway as Mjukbød, where it is eaten with fermented trout.
Although they are excellent for breakfast, I also like to eat tattie scones as a side with a salad or to mop up the colourful juices of an Indian curry.
Boil the potatoes, then drain and shake the pot to let the potatoes dry. Add the butter, flour, salt and baking powder and knead into a dough.
Heat the pan and grease it with some butter. Dust the farls on both sides with flour. Cook the farls, one at a time, for 3 minutes on each side, or fry them all together in one go. You can use some excess dough to test how hot the pan is. If the pan is too hot, the farls will burn instead of slowly cooking.
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