The folks over at SMAK had quite the busy weekend...from a Friday night dinner party, to a Saturday wedding, and even a historical winter blizzard. It is safe to say that an eventful weekend it was!
Every few months I get together with a group of family and friends and plan a dinner club. We pick a theme and menu and then split up the work among everyone. This past weekend we ate brinner (brunch for dinner). The menu included the following:
Fried chicken and waffles
Cornbread cakes with berry compote
Sweet potato hash
Locally sourced sausage links
Glasgow potato scones
When I was tasked with bringing a dish, I racked my brain. I was hesitant of bringing something simple, something plain Jane. I wanted to step outside of my normal breakfast box and bring something that I had never tried before. Of course there is a plethora of cookbooks sitting on my bookshelves, so I started scouring through the pages until I came across Jamie Oliver's Glasgow Potato Scones.
This dish is phenomenal. From the fluffy potato scones, to the smooth smoked salmon, paired with the creamy scrambled eggs. The whole experience was incredible. All of the flavors compliment each other so well. This may be outside the normal realm of traditional American breakfast dishes. But why not take a note from our friends across the Pond? Well done Jamie, well done.
Glasgow Potato Scones Recipe from Jamie Oliver's Great Britain Serves 4
1 pound starchy potatoes, such as russet, skins on sea salt and ground pepper 1 scant cup all-purpose flour a small bunch of fresh chives 2 knobs of butter 1/2 teaspoon baking powder olive oil 5 large free-range eggs 7 ounces really good-quality smoked salmon a few pinches of washed watercress, to serve extra virgin olive oil 1 lemon, cut into wedges, to serve
- Cut the potatoes into 2.5cm chunks and cook them in boiling salted water for around 7 minutes, or until tender.
- Drain them, allow them to cool, then return them to the empty pan and add the flour.
- Lightly mash everything together but try to avoid stirring it up too much.
- Finely slice the chives and add them to the potatoes with a knob of butter and the baking powder, then mash a few more times. (If you like, you can grate a little cheese into the mixture at this point – it's delicious.)
- Season, then use your clean hands to bring the mixture together. Pinch off a little, taste and adjust the seasoning, then divide into 4 balls and dust with flour.
- Put a large frying pan (roughly 32cm) on a medium heat and add a drizzle of olive oil. Add the potato balls (you may need to cook them in batches) and pat them down so they're almost flat – 2cm thick is about right.
- Cook for around 10 minutes, turning them every few minutes until golden on both sides.
- Meanwhile, beat the eggs so they are broken and marbled. Season and put aside.
- When your potato scones are perfectly cooked, divide them between your plates, then take the pan off the heat and add a knob of butter.
- Once bubbling, pour in the eggs and put back on a low heat. Don't be tempted to stir aggressively, use a rubber spatula to just sweep up the cooked layer of egg from the bottom of the pan every time it forms, so the uncooked egg can get down there and set. This will give you the nicest texture. The key to good scrambled egg is getting the perfect ratio of cooked silky egg and slightly less-cooked curds. To achieve that, you need to remove it from the heat once it looks three-quarters cooked – trust me. It will carry on cooking and by the time you mix it around one more time and serve, it will be gold.
- Arrange a piece of smoked salmon on top and add a pinch of watercress.
- Drizzle over a little extra virgin olive oil and serve with wedges of lemon for squeezing over.