Irish Northern Irish Potato Bread Recipe

How to make it

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• Peel and cut the potatoes small then boil the until soft
• drain the water
• Add the butter (while still warm)
• Add the salt (while still warm)
• Mash or put through a ricer until no lumps
• Work in the flour until you have a pliable and then stiff enough dough. you my noy use it all
• Place some flour on a flat surface and flour your hands or it will get sticky
• Roll the dough into a circle
• 1cm or 1/3 of an inch thick
• Cut into traditional squares, rectangles or triangles. About 3 1/2 inch squared plus or there about
• Cook in a pre heated frying/flat pan (preferably non stick or similar). You can cook dry and just sprinkle the pan with flour or you can add a ‘little’ oil instead. They shouldn’t take long
• Cook until golden brown on both sides. They should be like a patchy effect when nearly done
• You can let the rest of the uncooked pieces set in the fridge for the next time and they will stiffen a wee bit more. When set and dried more this will be better for toasting
• You could then simply toast if you wish and add butter. Pierce it a little so the butter sinks inside a bit
• This is traditionally eaten for breakfast in Northern Ireland and is plated with egg (cooked whichever way you wish. I like scrambled or poached) or sausage or bacon or even simply with a few grilled tomatoes. Some just eat it with a little ketchup or brown sauce. I think they’re great for a Saturday or Sunday morning breakfast
• They have, I feel, such a distinct taste and texture
• I will add soda bread sometime soon
• Hope you enjoy