Fadge (Potato Bread)
Potatoes, developed by Native Americans, were introduced into Ireland by English governors late in the 16th century. Productive in the Irish climate, potatoes became the staple food of the dispossessed peasants, whose other crops belonged by law to the landlords or were paid as rent. They are much loved, despite association with the "Great Famine" of 1945-51, and many Irish meals include them in more than one form.
- About 2 pounds potatoes Add to list
- 1 egg, beaten Add to list
- 2 tablespoons butter Add to list
- 1/4 to 1/2 cup flour Add to list
- 2 tablespoons chopped chives, thyme or other fresh herbs Add to list
- Milk Add to list
- Sea salt and freshly ground black pepper Add to list
- Seasoned flour (flour mixed with salt and pepper) Add to list
- Butter for frying Add to list
Boil the potatoes in their jackets. Pull off the skins and mash immediately.
Add the 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 in eight pieces.
Dip in seasoned flour. Bake on a griddle or fry in butter on medium-low heat until the fadge is crusty and golden on one side. Turn and cook on the other side.
Recipe by, Founder and former Director of the PCC Farmland Trust
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