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