Cheesy Potato Scone Steak Sandwich

METHOD

1. Prep the Albert Bartlett Original Rooster potatoes by peeling, and chopping into even sized pieces. Place in a pan of cold water, bring the pan to boil, then reduce the heat and simmer for 20 minutes. Drain the water from the pan and mash the potatoes until smooth. Allow to cool for 10 minutes.

2. While waiting for the mash to cool, cook the steak to your taste - we would recommend medium, but it doesn’t have to be. Now leave the steak to rest while you make the potato scone.

3. Place the mashed potato into a bowl, add the flour and butter to the potato. Using your hand gently mix until the ingredients start to come together. Then add the grated cheese and mix lightly again.

4. Tip the potato mixture onto a well floured surface and knead lightly for approx 30 second.

5. Using a rolling pin, roll the mixture until it is about 1cm thick, and about 8 inches in diameter.

6. Heat a tablespoon of oil in a frying pan. Once hot carefully add the potato scone, and fry lightly until the scone is a deep golden brown, this should take approx 2-3 minutes per side on a medium heat. Once ready move the scone to a plate and cut in half.

7. To construct the sandwich - place half the potato scone on the plate, add a handful of rocket, the steak sliced into strips, a generous dollop of caramelised red onion chutney and then top it with the other half of the potato scone.

8. Enjoy!

This recipe was created for Albert Bartlett by Food Blogger: Glasgow Food Geek.

What you will need