Tattie Scones | Potato Farls | Potato Bread

[@barnum4244]

Thanks for picking up the suggestion. The only thing I found when making them in the past was to let the mashed spuds cool first, made everything else a lot easier.

[@heatherlinton5057]

We've never fried our tattie scones in any form of fat, but cook them on a floured griddle iron. Simply delectable 😋🏴󠁧󠁢󠁳󠁣󠁴󠁿🇿🇦

[@BrendanKBuckley]

My Dad used to make these every Sunday morning. He called them Irish Potato Cakes (Because he's Irish). He would flatten the patties by hand and fry them in Bacon Fat. Will have to give these a try soon. Thanks Keef.

[@gaggymott9159]

Breaking news! Your Father was 100% correct! ❤❤❤

[@dbvp7784]

Looks very delicious! In Germany we have something similiar, called Schupfnudeln. You make the "dough" like my mother, but in Germany, we roll them to little horns an eat them with sauerkraut (of course) and bacon. It is often served on christmas markets.

[@hualani6785]

Wonderful! I enjoy learning new things of my Scottish heritage which I can translate for todays’ environment. Locally we’ve sweet potatoes -purple and orange, either might work nicely for tatty scones, along side a slab of boars meat and hens eggs. Well donē.

[@oldtimer9011]

Cheers Keef, you just took me back about 70 years, my mother used to make these for breakfast (no bicarb though) (after we had been up to milk the cow's) But cooked them on a griddle, (with a light smidge of beef dripping) with as you said Pan fried bacon, egg's, sausages, black pud, and a white pud called oatmeal pud, (which I don't think you can get anymore, unless someone on here knows different.) not even in Scotland (where I was born,) think it's made from pork now. again thanks for this vid, I will be making these for breakfast Sunday. (a poor mans gnocchi)

[@fauxmanchu8094]

Old Timer Love farls. It's better than gnocchi. So addictive.

[@FreterP]

Well, I'm not Scottish but I traveled there last year and actually tried "old school" white pudding in a hostel in Aviemore. Apparently it's not much more than oats, water, beef drippings, onions and some spices. You make a porridge out of those and then cook it in some kind of intestine.

[@ladygardener100]

White pudding is a sort of fruit suet like black pudding, it might have oatmeal in it.

[@admirathoria0073]

My mom used to make something similar from leftover mashed potatoes. She would add an egg, chives, and flour. It was more of a batter than a dough. Then she would drop them by the spoonful into a frying pan with oil, fry them on both sides until they were crispy.

[@LazyCookPete]

Sounds a little like the Latkes in European Jewish cuisine, also delicious!

[@admirathoria0073]

Latkes are delicious.

[@NM-gv5nl]

My grandmother made a similar recipe. We lived in north Georgia. She made them as a thick batter, added thinly sliced green onions, an egg and a small dollop of yellow, prepared mustard. She fried them a bit thicker and quite crisp over medium high heat. We could have them all day. They were so good.

[@ShesThe1yup]

I am Aussie/Dutch I used to have these at my friends house (who is Irish) growing up we slathered them in Tomato sauce GOSH they were soooooo good, now 30 yrs later, I have Nostalgia so Im going to make them soon xo

[@richardgraham65]

Thanks for the video Keef, I had almost forgot about these scones. I used to get them in Scotland when travelling. Make a nice change to normal bread and are streets ahead of pancakes.

[@neilmckie2768]

For the real thing, you're supposed to cook them on a griddle, or a dry frying pan. You'll only fry them when you're actually going to use them with your breakfast. The cooked item can be frozen and called upon when required.

[@mrsfolkartist76]

Here in USA in the north eastern part of PA. We call them potato cakes. Grandma added egg, flour and raw onion and browned them in shortening.

[@ConorMakes]

The best line in this video "Not Olive Oil, thats just wrong" lol that cracked me up. I love them but don't make them much these days. You could leave out the Bicarb if you want, not much need for in (I'll call em) Potato Bread pronounced back home in N. Ireland Purdi Bread but you can call it what you want if your the one cooking it and feeding people lol

[@BlueJazzBoyNZ]

Gnocchi is world wide in various forms. I like mine with chives and parsley

[@siouxsie1954]

hahaha loved the double opening. :)

[@PaulCareyDigitalWiz]

What a joy! Love a good tattie scone :) Cheers Keef.

[@TheRunesmythe]

They look pretty yummy! I saw the comment you were responding to and honestly, I laughed; people are way to hung up on things being done the "proper" way. As long as it looks edible and it tastes good, that's all that really matter in the end.

[@keithdavidson4723]

The word “farl” means a quartered circle in Irish. We also have soda farls too, and together they form part of an Ulster Fry.

[@gaggymott9159]

Absolutely! In County Down, a cake of four farls is cut thus. So, a cake of any griddle bread becomes four farls (or in quarters) 🤗🤗🤗❤❤❤

[@WhatsForTea]

It always makes me chuckle when I hear a non Scottish accent for 'tatties' :)

[@Keefcooks]

If I tried it in Scottish it would sound more like 'totties', which is the wrong kind of idea.

[@kymclinton3140]

There great with jam despite what many people say I've had them with a fry up with black pudding

[@jaytlamunch4459]

Wow, will definitely try these Keef. Thank you :-)

[@mikeplatts2603]

Smothered in butter and with a couple of eggs and some bacon, this is a breakfast fit for a King.

[@CagedPaps]

Not sure why this older vid has been recommended to me but yeah, love a tattie scone - square sausage, scone and brown sauce in a roll. On the note about not putting potatoes into boiling water, yeah it's so they cook evenly. Even if you're intending to mash them you still risk the outside of the potatoes (depending on variety) creating a soup by the time the centre has cooked - albeit not a masisve risk or issue. The theory is the potato will come up to temperature with the water evenly.

[@leochorley8204]

Good Job keef really enjoyed this one

[@sarahclarke6697]

Aw bless ya Keefie I will try cleaning my sound output too see if that makes a difference 😊, keep those great recipes coming ....

[@kathrinemccann.6397]

My dad taught me that old potatoes should be cooked in cold water but new potatoes cooked in boiling water. Don't know why but sixty years on still doing it.

[@aileenmoore7503]

Can anyone guess what I’m going to make for breakfast tomorrow? Loved this.

[@jamesbmedia8996]

Tattie scones! Braw ! Can't beat a roll on square sausage , black pudding and tattie scone. All fried obviously 😁

[@Keefcooks]

Yum!

[@LazyCookPete]

I love 'em with a couple of poached eggs and just a large amount of bacon. Great recipe for this Celtic classic! 😋👍

[@Keefcooks]

Thanks Pete!

[@cynthiacooper1368]

Lol Geez Awesome energy you have Love watching your video Thank you

[@jonathancook4022]

Thanks!

[@liammack3635]

Potato cakes. For the veg as a rule anything that grows below the ground , potatoes , carrots , turnip parsnip etc cook in cold water. Anything growing above the ground , cabbage, kale , sprouts , peas etc plunge into boiling water .

[@pabloramirez8900]

In Chile we have something very similar called Chapalele, part of the traditional cousine of Chiloé

[@LindaCasey]

It does look good, but I'll be making the vegan version of it. Thanks for the tutorial

[@outlawlaw]

mmmm. Will make this, I have to

[@margaretdevries8090]

I bake them in oven , bag and freeze and takeout a needed ........save time when making breakfast !!

[@onceagian]

Welcome back Keef!

[@Keefcooks]

Umm, I haven't been away!

[@diebabrika8904]

A really nice video! Keep it up!

[@Keefcooks]

Thank you.

[@wargame2play]

My Mom made something similar, thicker and not as large. All hand formed into what she called “ potato pancakes”.

[@keetrandling4530]

Guess every culture has a version of these: Shaped more like a burger patty, and served with breakfast usually, we called them potato latkes (not to be confused with potato latkes made from grated raw potatoes).

[@Keefcooks]

Yeah, lots of people have mentioned latkes - I never really knew what they were till now.

[@Wotdermatter]

The reason for cooking root vegetables in cold water is so that they cook evenly and have the same texture and not have parts that are much softer than other parts. They can become mushy on the outside and still be a little hard in the middle especially if whole potatoes or other large vegetables are to be cooked. By the way, baking powder and bicarbonate of soda, aka bicarb., are slightly different. Incidentally, I am not an armchair warrior but what I say I am, I am. 'nuf sed. plamuk aka travellingchef.

[@petershevlan2513]

Never simmer spurs with the lid on!!! No reason just felt like saying it. Making these for my breccy. Cheers

[@Keefcooks]

LOL

[@lady.g.9376]

Hello sir great video thanks...♡ :)

[@hooliid3608]

thx for video

[@bl_leafkid4322]

I always boil potatoes from cold water with some salt.

[@t.m.a.3665]

Olive oil, it’s. Crime!! Lmao! 👵🏼🥰

[@margaretmacpherson1886]

I prefer Irish when I buy then at the Scotch bakery they make the Irish larger than the Scottish. When I make them I try to make them larger.

[@yolandasanpedro5593]

Hi Keef! If you accept a recommendation, let me explain to you what an expert on cooking advised me to do when boiling potatoes and it is to boil them in their peel; that way they won't absorb so much water, which is perfect for mashed potatoes. Hope it helps! Thanks for the recipe. It reminded me of my times in Scotland.

[@Keefcooks]

And do you then peel them, or eat the skins? I know the skins contain fibre, but I really don't like them in mash. The other way is to bake the spuds and scoop out the flesh - that works great but takes a lot of time.

[@yolandasanpedro5593]

Yes. I do peel the potatoes and then I get rid of them. I don't like them in the mash. No, please.

[@cliffcarlo180]

Most so-called "experts" turn out to be no more than blithering idiots.

[@lisahinton9682]

@@cliffcarlo180 Rude!!! Keep your drivel to yourself, eh!?!

[@gordonbradley199]

4 mins 30 secs of explanation and demonstration to boil two tatties ? Strewth !

[@Keefcooks]

It's all about the watch time Gordon.

[@patrickcarroll7185]

Lovely recipe. Nice easy tutorial Keef. Would you have a recipe for for cured salmon at all, gravalax? Would love to see your take on it.

[@Keefcooks]

Ooh, never done that...

[@DavidWardle]

I have never had a tattie scone with butter, never even heard of that... Sauce with a fried egg or bacon on them for me thanks ;)

[@yournamehere7467]

I thought it read potato farts, I'm here, let's do this

[@Keefcooks]

The temptation is strong!

[@MINERAL-115]

Sounds a hell of a lot better with that 16k bandstop on, Keef! Think I'm going to give these a shot, they look like they'd be great with a bit of marmalade! :) Edit: Hahahaha the boiling water thing! :D

[@Keefcooks]

Actually all I did with this one was apply normalization...

[@thomasjohnson1619]

I love your tatties keef

[@BobCoxUK]

Needs Colmans english mustard powder in the mix !!

[@Keefcooks]

I won't tell any Scots you said that!

[@BobCoxUK]

Shhhhhush,,,,This is the MOST SECRET INGREDIENT in the world ever,,,You need to use MORE!!!!!!

[@ChrisTheButcher]

Kitchen Magic love it Keefy Baby...your next test is to recreate my How to chop an onion with Kitchen Magic😉

[@JamesLeddy-ty6qg]

Where can i get irish poto bread from please.

[@Keefcooks]

I have no idea. Ireland?

[@ForestGrump]

Someone once told me "Anything that grows underground should start in cold water, anything above ground should start in boiling water". He didn't explain the technicalities of why, sorry.

[@sarahclarke6697]

Hi Keefie , delicious . Com as usual., Can you check on your sound again as I can only just hear you on an Iphone V full blast thanks Keef x

[@Keefcooks]

Still fiddling with it, but it sounds fine to me on my computer and phone.

[@kathleenbuxton6944]

I was always told vegetables grown below ground went into cold water ..vegetables grown above ground go into boiling water ...never told the reason either....

[@cliffcarlo180]

Because there isn't one.

[@jonathancook4022]

I wonder if I could improve this recipee with the addition of some baking powder and half an egg for lightness.

[@Keefcooks]

Only one way to find out Jonathan

[@snipper1ie]

Known in Donegal as Fadge

[@Keefcooks]

Good to know!

[@Pgcmoore]

a perfect side for schnitzel

[@firstman9273]

What happens if I don't use the baking powder? Not much difference I suppose, or is it critical?

[@rundattmedia2106]

Im 39 years born and bred in east London and never once tried a tattie scone or lorne sasuage till last week when i visited Scotland. Why have i avoided them all this bloody time!! Shame on me! I will still avoid Haggis and Black Pudding though 😂

[@hazelb7218]

I'd put some fresh chopped chilli in the potato...x

[@Bithiah71]

Mr. Keef you make it look easy! I'd sooo love to cook this! I only have sweet potatoes though. Will those still work?

[@oldtimer9011]

From a Scot, NO, but you do your own thing, might work for you.

[@Bithiah71]

Old Timer Thank you! I will add potatoes tomy grocery list for this weekend. It looks delicious! 🌷

[@hume6900]

Flavour wouldn’t be the same, but, texture should be. As a purist of mostly Scottish background, I might try it and call it something else. Tattie scones are made with ordinary tatties for me. You do know tho, that is how new recipes and dishes are made.

[@Alpha_Orionis_99]

Better savoury or with jam?

[@Keefcooks]

I think savoury

[@catherinemorgan9916]

Less flour, no bicarb, add an egg and it's a potato cake in Virginia.

[@ethanclarke8551]

Do you think you could do a BBQ pulled pork if you haven't already done one ?

[@Keefcooks]

I'll put it on my list.

[@ethanclarke8551]

KeefCooks good man I'll look forward to watching it

[@zodak9999b]

What?!? The same thing?!?!? One is clearly Irish and the other is clearly Scottish! (haha)

[@Warriorking.1963]

My Mum used to make these, although in a slightly different way, no baking soda for example. What I can never understand, and maybe Keef or someone else can help me with is, why is it whenever you buy packets of these in the local shops and supermarkets, they taste completely different, and are much tougher than those made at home. Honestly, if you didnt know better, you would think they were two different types of food.

[@Keefcooks]

Sorry, I've never bought these - not sure I've even seen them on sale here in sunny Yorkshire.

[@teresajenkins9056]

sorry but I love these type of recipes...got criticized earlier for wanting these type of dishes.

[@MOOSEDOWNUNDER]

So Farls & Tattie Scones are Latkes without the egg. lol. Who knew. Mazels. Now Keef, you never ever ever ever put salt or pepper into a pot like that. You must always jump up and down on one leg, left for pepper and right for salt, whilst singing Jerusalem in Zulu and wearing PJ's and a Noddy hat, i am a proper pro salt and pepper master degree Mason and this is how it's done. SORT IT OUT!. Cheers Moose.

[@Keefcooks]

Thanks for the advice Moose!

[@brendastrandrigdon6201]

Oh boy I loved then toasted alas my mum bought from Sayers but heck yeah dripping with butter, now why didn't you used the kitchen aid to mash and mix or hand mixer in the pan saves on time and washing up.??? I had never seen mash made with a hand mixer till I moved here, anyway yo do you🙋 I have arthritis in my thumb, its driving me bonkers as I cant press hard or open things falling behind in things to do but that's an idea for eats very soon 😍

[@Keefcooks]

I made mash in a food processor many moons ago and absolutely hated it - way too smooth and gluey. But maybe I'll try again with the KitchenAid...

[@brendastrandrigdon6201]

What where you thinking? Hahaha anyway sunshine only use russet spuds for mashing with a mixer not waxy ones that will go gluey. I'm craving cheese and onion pie after making the steak bakes 😍 Even got Charlie to eat gravy on his fries and he liked them only took 30 odd years 🤦🙋

[@exile220ify]

I know you've got a ricer for potatoes - why don't you use it for scones and other mashed potato dishes?

[@Keefcooks]

This video was made in 2018. I got my ricer in June 2020.

[@dee3662]

Hi keefie beefie

[@SaorAlba1970]

the difference between Tattie Scones and Potato bread is Potato bread is 3 or 4 times thicker than your tatties Scone .. and the Tattie Scone came first

[@JagpreetSingh-gc2vu]

Love you keef. Not in that way

[@sandranevins2144]

Interesting I didn't know this was an actually food fair. Grew up called potato cakes added different ingredients. Green onions, plain add maple syrup. No matter, it was set before us we ate it, waste not want not.

[@johnmccormick8159]

Is this the same as fadge?

[@Keefcooks]

My mother used to make fadge when I was a kid - it was just like a big flattish white loaf (no tin) and I don't think there was any potato involved.

[@johnmccormick8159]

@@Keefcooks Thank you!

[@janjordal9451]

I'm glad you don't peel and chop your vegetables to background music for 3/4 of your videos

[@MultiChef888]

Good Morning Keefy very inspiring dish that 1 . i,m off to make the said spud cake in a few short seconds ( Sunday morning 08:38 ) and 1 of my tipss of the day would be if you have any frozen mash in the freezer works a treat buzz a few mins in the micro to defrost , i hear you all shout why frozen mash you fat fool lol well my hands are knackt with Arthritis , thanks Ivan

[@jamie376]

Never get to much pepper lad sure it's better for u than a pile of salt I love black or white pepper. Hope that's smoky bacon as plain bacon like olive oil is just wrong lol

[@RichardHeadGaming]

Never ever put spuds in water already boiling......makes the duds irritated and jealous!

[@stealthop]

The cold water thing is a bit absurd . Foods take a certain amount of time to cook regardless of what kitchen voodoo you do to them . I had a potato pancake and eggs over easy for breakfast this morning . I imagine your recipe isnt too far off from that . Looks good keef !

[@rickbear7249]

🤷‍♂️ ...and you still got the name wrong: they're Lancashire Potato Cakes ! 🙄 Incidentally, a Potato Cake is about twice the thickness of a farl and has a crispy outside with butter melting fluffy centre. The farl variations I've seen are the thinner variety you made. ALL varieties are good nosh.

[@lochlainnmacneill2870]

The Scots don't generally put baking powder into their Tattie Scones but I think the Irish do.

[@rickydee1644]

If you prick and boil the potats with skins left on....when there done the skins pull off like condom.

[@carolcurtis1573]

No butter on them when cooked with a breakfast that’s just so wrong , if you are going to have them with butter u have them cold and not with a breakfast , oh and never with jam , I’ve never heard of them with jam in Scotland or Ireland , cooked crispy with a breakfast is the best

[@Keefcooks]

It's a minefield. I must have seen other folks do that, I wouldn't simply invent it. So why don't you go and find those other naughty people and give them a hard time too!

[@carolcurtis1573]

@@Keefcooks oh dear you don’t like anyone pointing out things do you ! Very rude old man when someone points out you are wrong

[@Keefcooks]

I don't think I'm rude, obviously, and I do like to know the quirks of different foods. But your comment came across as very dogmatic and not intended to be helpful at all. Sorry.

[@carolcurtis1573]

@@Keefcooks it wasn’t intended to be rude to you at all it was about the how tattie scones are eaten and cooked with a breakfast , I’m Scottish and the other half of my family are Irish so obviously we have these for breakfast and if butter is going to be put on them it’s only when cold and not fried and never with a breakfast, with breakfast they are fried til crispy , if you are on a cooking channel then obviously you are going to get comments about the recipe especially when it’s something that a person from that country knows about, I notice there are other comments about the NO butter on them with the breakfast ! and I didn’t see any comments from you having a go at them ? I assume they are Scots / Irish and are familiar with how we eat them

[@ladygardener100]

Check them with a knife, they will fall off when ready

[@Keefcooks]

? Not sure what you mean.

[@charlotteb7433]

NEVER baking powder.....NEVER!

[@Keefcooks]

Wow, what's it ever done to you?! 😀

[@charlotteb7433]

@@Keefcooks Sorry it did seem rather harsh my apologies, however potato scones have never had baking power, I believe Irish Farls might, and you dry cook them on the griddle, just like a scone, and then fry them later when you make the bacon.

[@dfuss2756]

Tatties remind me of lefse, only fatter. Lefse takes forever to make. I think I will make tatties and pass them off as fat lefse!

[@jamesparlane9289]

Dare I suggest they could be part of an English breakfast? Someone below suggests freezing them. Freezing things is double handling and cooking. Waste of time and very bad for the carbon footprint. Also the tqste never recovers.

[@Keefcooks]

I would enjoy these with English breakfast stuff - better than hash browns!

[@cliffcarlo180]

Also, it affects your spelling, apparently.

[@hume6900]

When you purchase them pre-made in Canada (at least where I live) they come frozen as they are made overseas and sold in the Scottish Irish shop here and they still taste fine. No they are not as good as homemade, then again is anything? You don’t need to reheat, just thaw and spread with butter if you’re eating as a snack. If you’re having a fry up, then you’re already using your stovetop and a fry pan or skillet. As they would be the last thing in my skillet, the reheat would not take long - in fact you could just about just use the residual heat, therefore no wasted energy. As for freezing, why not try freezing just before the frying stage. Layer between pieces of parchment or whatever and then fry from frozen?