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. They are much loved, despite association with the Great Famine of 1845-51, and many Irish meals include them in more than one form.
- About 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 freshly ground black 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 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 wedges.
Place seasoned flour in a shallow bowl, and dip each wedge in the mixture.
Fry in butter on 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
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