My Father's Moustache specializes in British cuisine, which is deeply indebted to the potato, whether fried for a fish platter or mashed and served alongside sausage patties. These scones are suitable for any meal.
1 pound potatoes, cut into small chunks
8 strips bacon
4 tomatoes, halved
Salt and freshly ground black pepper to taste
1 1/2 teaspoons baking powder
1/3 cup whole milk
Vegetable oil for frying
Bring a pan of salted water to boil, add the potatoes and cook for 15 minutes, or until completely tender. Drain completely, then return to the saucepan and mash until smooth. Cool slightly.
Meanwhile, line a skillet with foil and preheat to medium-hot. Lay the bacon on the foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy. Season the tomatoes with salt and freshly ground black pepper and grill until soft. Keep warm.
Beat the baking powder into the mashed potatoes, then the eggs and milk. Season with salt and freshly ground black pepper. Continue to beat until everything is evenly combined.
Heat the vegetable oil in a frying pan. Drop heaped dessert spoons of the potato mixture into the pan, spacing them slightly apart, and fry for 3-4 minutes, turning once, until golden-brown.
Transfer to a serving plate and keep warm while frying the remainder of the potato mixture. Divide the scones between four plates, topping each plate with two strips of bacon and two tomato halves.