Fadge or Potato Bread
In the North people are passionate about fadge or potato bread. It can be cooked on a griddle, frying pan or in the oven.
2 lbs (900g) unpeeled ‘old’ potatoes eg. Golden Wonders or Kerrs Pinks
2 tbsp flour
1 egg, preferably free range
1-2 ozs (30-55g) butter
Creamy milk
1 tbsp chopped parsley, chives and lemon thyme, mixed, (optional)
Seasoned flour
Salt and freshly ground pepper
Bacon fat, butter or olive oil for frying
Cook the potatoes in their jackets, pull off the skin and mash right away. Add the beaten eggs, butter, flour and herbs (if using). Season with lots of salt and freshly ground pepper, adding a few drops of creamy milk if the mixture is too stiff. Taste and correct the seasoning. Shape into a 2.5 cm/1 inch thick round and then cut into eighths. Dip in seasoned flour. Bake on a griddle over an open fire, or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (4-5 minutes approx each side). Serve with an Ulster fry or just on its own on hot plates with a blob of butter melting on top.
