Knead the mashed potatoes with the salt and flour. Add a little butter to freshly prepared mashed potatoes. Depending on the humidity - this depends on the type of potato and how the puree is made - add additional flour. That can easily be twice as much, especially with fresh puree. The goal is a no longer sticky, elastic potato dough that can be rolled out easily.
Dust the work surface with flour and roll the dough into balls about the size of a fist. Roll out these balls of dough in a circle about 7 mm thick. Divide the circles into quarters with a knife to create the typical corners.
Fry the corners in a pan with hot oil until golden brown on both sides. Caution: if the temperature is too high, they will burn quickly. It is advisable to stay one or two levels below the maximum temperature. Drain the finished tatties on kitchen paper and serve while they are still warm.
In Scotland, the Tattie Scones are served with a hot British breakfast instead of the otherwise common hash browns. However, they are also suitable as an accompaniment to other meals or on their own and also taste good cold.
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