Wednesday 16 March 2011

FADGE (Irish Potato Bread)


No traditional Ulster Fry is complete without this delicious little thing. Fadge is also known as a potato “farl” from the Gaelic word “fardel” meaning “four parts”... it's also a great way to use up your left over mashed potato!!

Ingredients:

  • 1 lb freshly cooked potato
  • 1/2 teaspoon salt
  • 2 tablespoons butter (margarine)
  • 3/4-1 cup flour  

Directions:

Mash the potatoes (make sure there are no lumps)


 Sprinkle with salt and drizzle with the butter.

Knead in enough flour to make a pliable dough (usually 3/4 cup is enough)


Roll out to about 1/2" thick and cut into quarters.


Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
Serve with butter.
  Happy St. Patrick's Day!