There are always a few leftover cooked potatoes at Christmas and New Year, so here’s another recipe to help you use them all up.
Anyone with Irish connections will have heard of potato bread or as some would say “Fadge”. It’s really easy to make and lovely as part of a cooked breakfast.
Preparation time 10mins
Cooking time 30mins
Boil potatoes and then mash them with salt and butter (or add butter to yesterdays warmed up mash)
Knead in a cup of flour to make a soft pliable dough
Flour your hands and the work surface to stop them getting sticky
Divide into two dough balls and roll out to form two 10 inch circles about 1cm or 1/3 of an inch thick
Cut circles into quarters
Fry in butter until lightly browned on both sides – they will have a patchy brown and cream look.
Note: you can use sunflower oil or alternatives to butter.
Serve straight away with a cooked breakfast or store in the fridge, toast and serve with butter and cheese or jam.
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or select recipes from categories on the right hand side of our blog page.