I grew up eating these traditional Scottish potato flatbreads at breakfast, either with butter and jam, or savoury-style with bacon and eggs. We would buy them from the Scottish bakery or butcher shop, but I’ve since figured out how to make them and they’re even better when freshly cooked, hot out of a cast-iron skillet. They are the perfect thing to use up leftover mashed potatoes – in fact, they’re worth making EXTRA mashed potatoes to make sure you have them on hand! If your mash already has butter, milk and salt, just leave those ingredients out of the recipe and add flour only.
The Marilyn Denis Show Daily at 10am ET on CTV