Potato Bread (Fadge)

This is my Gran’s traditional recipe for proper potato bread. There are measurements somewhere but, to be honest, I can’t remember ever seeing my Gran measure anything. She just knew and it always tasted great.

Mashed potato (or preferably riced if you have a ricer)
Self raising flour

Use left over mashed potato or rice boiled potatoes. Mix with a little butter and some salt. If you have added milk or cream to your mash, you will need a lot more flour. Simply add flour to the potato until it is a nice dough consistency. If it is too wet, add more flour. If it is too dry, you’ve added to much. Roll it out until it is about 1/2cm thick and cut into circles or whatever fancy shape you like.
Cook in a dry frying pan until nicely browned on both sides and set aside on a cooling tray.

You can serve them now, warm with a bit of butter. You can serve them with your traditional Ulster fry. You can freeze them and have them for breakfast whenever you like. This is one of my favourite recipes, mainly because I think of my Gran whenever I cook it and I know she’d be pleased.



Published in: on January 22, 2012 at 11:15 pm  Leave a Comment  
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