Tattie Scone with Bacon and Field Mushrooms

Ingredients:

12 rashers streaky bacon
8 field mushrooms, peeled and thickly sliced
300g cooked mashed potatoes (still warm)
75g plain flour
pinch of ground mace
4 eggs
3 tbsp milk
75g butter
50ml oil
salt and black pepper, to taste

Method:

Place the bacon on a clean baking tray and bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 6 minutes, or until crisp. Remove from the oven and set aside.

Meanwhile heat a frying pan and add 25g butter. When melted use this to fry the mushrooms for about 3 minutes. Season well with salt and black pepper.

Place the potatoes in a bowl and mix with 50g butter and the flour to form a soft dough. Season with mace, salt and black pepper and knead into a ball. Tip onto a floured surface and roll out to about 1.5 to 2cm thick. Cut into rectangles about 10cm by 6cm. Heat a griddle pan until very hot, brush with a little oil then add the potato scones. Cook for about 30 seconds on each side, or until crisp all over.

Whisk the eggs and milk, add to the mushroom pan and cook until well scrambled. Place the potato scone in the middle of the plate and arrange the mushroom scrambled eggs to one side of it. Arrange the crisped bacon on top, season and serve.