If you happen to be reading this article at breakfast or have a full fry-up in front of you, there will probably be no hash browns or fried bread on the plate.

There can only be one potato-based addition to the Scottish breakfast along with the regular mainstays (and a square sausage): the potato scone.

Not to be mixed up with the scone you will have on your plate for afternoon tea, obviously, the early origins can be traced back to the mid-18th century.

While the griddle (or girdle) cooking method is what sets it apart, it is said that the popularity of the "tattie scone" rose later that century after the Irish Potato Famine when Scots started growing spuds in their gardens.

F. Marian McNeill's Recipes from Scotland book in 1947, quoted in The Scotsman, says: "In cottage homes, these scones are usually made just after the midday meal when the left-over potatoes are still warm."

And such is the popularity now that the fourth World Tattie Scone Championship will be held on Saturday in the European Pipe Band Championships at Forres.

Over the last few years many professionals and amateurs have competed to see who can fry themselves to victory for the title, following in the footsteps of similar competitions like the World Scotch Pie Championship.

The rules are simple: anybody can apply to enter and those who are successful get the chance to cook up a storm at the piping event.

Ingredients on the day can only include cold mashed Albert Bartlett Rooster Potatoes (provided by the event sponsors), Carr's flour and your own secret ingredient. However, the special addition cannot be alcohol - one assumes to make sure the judges do not get swayed in their decision.

Last year's Masterchef semi-finalist Darren Sivewright will be one of those in line to taste test the tattie scones and he will be joined by Inverness baker David Gow. Between them they will decide who lift the trophy.

Sam May, of the RAF Catering Corps and pictured above, won the accolade for 2015 with a "Taffies" tattie scone that included the special ingredient of smoked bacon and smoked cheddar.

The judges were also particularly impressed with Norma Breathet's "Lorne Pipe" tattie scone (lorne sausage and caramelised chutney) and Ross Tybris who cooked a "KFT" (Kentucky fried tattie scone with herbs and spices).

In 2014 the winner was Mary Grier, of the Mackenzie and Cruickshank Cafe for her "Rabbie" tattie scone adding in another Scottish staple: haggis, neeps and tattie scones. While in 2013 Lee Bell went continental to win the inaugural contest with his use of pancetta in his "Babe in the Park" scones.

Other contestants in recent years have included the Lord Lieutenant of Moray, Lt Col Grenville Johnston, with a "Johnston's Delight" creation flavoured with rosemary and garlic, as well as Moray politicians Angus Robertson MP and Richard Lochhead MSP.

Mr Robertson said: "I am delighted to be entering again. I haven't managed to win yet but I haven't been last either so there's hope yet.

"The 2016 European Pipe Band Championships in Forres will be a fantastic event for everyone with an interest in Scottish music and for anyone just looking for great day out with the family and friends."

While the SNP's Westminster leader has competed on several occasions, former rural affairs minister Lochhead is making on his second attempt at the competition after a disastrous first effort.

Speaking to him in the middle of EU referendum campaigning (yes, that's when we called him), Mr Lochhead said: "Normally I just buy them in the shops. While it's a fantastic traditional Scottish dish, using good Scots tatties, and I love a fry-up with tattie scones every now and again; it's always a massive challenge to come up with a native recipe.

"Last time was a bit of a disaster when I put in chillies into my tattie scone. I thought it was very tasty but the judges obviously had an alternative view. It's humiliation, but fun. This year I'm going for a boring safer option this year with a "BLT" standing for bacon, leek and tattie.

"Recently I also attended an Indian cooking course and I'm keen now to use a bit more spare time, now I'm not in government, to learn how to cook better. Ironically when I was food minister I spent a lot of time eating for Scotland but not really cooking for Scotland. More time in my diary gives me more time to cook - a prospect my family are rather excited but worried about.

"Tattie scones are obviously very popular in Scotland, cheap and easy to make, but difficult to win a competition for. It's just a fun event but I don't think I'll be winning any Olympic medals for tattie scone baking."

As well as the main prize, 2016 will also see an award handed out for the best original scone.

It will be presented by Sheila Urquhart in memory of the late husband David, who organised the Piping at Forres event in the past and originally came up with the idea for a world tattie scone championship.

If you are planning to head along on Saturday to witness the competition alone with 127 pipe bands from across the continent, details are below.