Fadge (Potato Bread)
Potatoes, native to the New World, were introduced to Ireland by English governors late in the 16th century. Productive in the Irish climate, potatoes became the staple food of the peasants.
- 2 pounds small Yukon gold potatoes Add to list
- 1 egg, beaten Add to list
- 2 tablespoons butter Add to list
- 1/3 cup flour Add to list
- 2 tablespoons chopped chives, thyme or other fresh herbs Add to list
- Salt and pepper, to taste Add to list
- 1 to 2 tablespoons milk, as needed Add to list
- Seasoned flour (1/2 cup flour mixed with salt and pepper, to taste) Add to list
- Butter, for frying Add to list
Boil potatoes in their jackets. Pull off skins and mash immediately.
Add egg, butter, flour and herbs. Mix well until butter is melted. Season with salt and pepper, adding a small amount of milk if the mixture is too stiff.
Shape into a 1-inch thick round and then cut into 8 wedges.
Place seasoned flour in a shallow bowl, and dip each wedge in the mixture.
Fry in butter over medium-low heat until the fadge is crusty and golden on one side. Flip gently and cook on the other side.
Recipe by, Founder, PCC Farmland Trust