It’s Meatless Monday-Potato and ‘Bacon’ Scones
St. Patrick’s Day is a week away and that means stores have sales on potatoes. Last week I bought a 10 pound bag for $1.98. When I got home I began thinking about ways I could put them to good use besides just using them as a side dish. Potato and corn chowder was one of the dishes I made. My next idea was this one, potato scones. My grandmother used to make them, but this time I’ve given them a slightly different twist by adding cheese and vegetarian bacon bits. I’ve tried using the imitation bacon pieces that you find at the grocery store but I’ve found their flavor is too overpowering in all the recipes.
So a little research and I found some sold by Augason Farms and sold at Walmart.com. They’re available in large containers so you can use them wherever you need the flavor of bacon but still want a dish to be vegetarian. They worked very well in this recipe and gave the scones a smoky flavor that added a nice balance to the potatoes.
One thing I like about this recipe is, it’s the perfect way to use up mashed potatoes. You can serve them warm or cold. Pair them with a tossed salad and it’s a quick and easy meal for a Meatless Monday.
1 cup mashed potatoes
¼ cup all purpose flour
¼ cup shredded sharp cheddar cheese (I’ve used feta too)
1 tablespoon vegetarian bacon bits
1 beaten egg
Oil for sautéing
Add the potatoes to a large mixing bowl, and add a good sprinkling of pepper, the cheese and bacon bits.
Mix well until everything’s well blended.
Next add the flour and mix well so it’s incorporated into the potato mixture.
Add the beaten egg and mix into the rest of the ingredients.
Over medium high heat, heat about two tablespoons of oil. (Keep some more oil on hand because sometimes you need to add more as you cook more scones).
Add about a ¼ cup of the scone mixture to the pan, flatten it with the back of a spatula and cook for a few minutes and then flip the scone and cook until lightly golden brown.
I usually cook about two at a time.
When the scone is ready, remove it from the pan and place it onto a plate that’s been lined with a paper towel so it absorbs any extra oil.
Serve immediately (they’re also great cold as a snack).
Makes 8 scones.