Boil the potatoes until tender. Drain and mash with the butter. Add the flour, season, and mix together well. Turn onto a floured board. Roll out to an 18cm (7in) circle and cut into 6 triangles.
Heat the oil in a frying pan and add the potato scones. Cook for about 2 minutes on each side until golden. Serve with grilled tomatoes and mushrooms or bacon, sausages, and poached eggs.
These are quick to make with leftover potato and delicious served with poached eggs and bacon or sausages and mushrooms.
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