2 lb Unpeeled "old" potatoes 1 Egg, beaten 1/2 Stick butter 3 tb Flour 1 1/2 tb Chopped parsley 1 1/2 tb Chopped chives 1 1/2 tb Chopped lemon thyme -(these three mixed, opt) Creamy milk Salt Freshly ground pepper Seasoned flour Bacon fat or butter for -frying (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; $12.95) Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on top.
Can't get bread and flour at the grocery store? Trying to stretch your flour use a bit further? Try this Potato Bread recipe!
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POTATO BREAD WAITROSE REVIEW
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How to make Irish Potato Bread
Irish potato bread being cooked in a rural Kitchen in Ireland by a local cook.
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potato bread recipe, super soft and delicious! Everyone has potatoes at home?
Join celebrity chef Paula McIntyre MBE as she demonstrates how to make fadge.
Fadge is the traditional Ulster-Scots word for potato bread and in this video, Paula makes a selection of regional variations of the traditional recipe. They include a plain fadge, a 'sparbled fadge' which uses cornmeal, and another recipe that uses oats.