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!!


  • 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!


Jennifer said...

Looks simple to make and yummy!!! Thanks for sharing~

OddSox aka Thesockgarden said...

Oooh yes please - I sometimes buy these from the supermarket. Will remember the method to make some myself, thank you :)

little brick house said...

I practically lived off these when I was in Belfast (quite long ago now) potato farls and houmous if I remember. I think you may have resurected them for me! lol