Fadge or Potato Bread
In Ulster, people are passionate about fadge or potato bread. It can be cooked on a griddle, in a frying pan or in the oven. A little leftover mashed potato can be, and often was, added to soda bread.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
900g unpeeled ‘old’ potatoes eg Golden Wonders or Kerr’s Pinks
1 egg, beaten
25-50g butter, diced
40g plain flour
Fine sea salt and freshly ground black pepper
Creamy milk
Bacon fat, clarified butter of olive oil for frying
Method
Bake or boil the potatoes in their jackets until soft, then pull off the skins and mash right away. Add the beaten egg, butter and flour. Season with lots of salt and freshly ground black pepper, adding a few drops of creamy milk if the mixture is too stiff. Taste and correct the seasoning.
Tip out onto a floured surface and shape into an 18cm round that’s 2.5cm thick, then cut into eight wedges. Dip in seasoned flour.
Heat some bacon fat, melted clarified butter or olive oil in a cast iron or griddle pan on a gentle heat. Add the wedges to the pan and cook for 4-5 minutes, until the fadge is crusty and golden on one side. Flip it over and cook the other side for 4-5 minutes more, until crusty and golden.
Alternatively, arrange the wedges on a baking tray and bake in an oven preheated to 180˚C/Gas Mark 4 for 15-20 minutes. Serve with an Ulster fry or just on its own on hot plates with a blob of butter melting on top.
Variation: Once again, one can do lots of riffs on potato bread. Add chopped chives, wild garlic, thyme leaves or seaweed.
