How to Make Fadge
Today much of Irish cooking incorporates the potato, from famous Irish stew to boxty. Fadge, also often called flat farls, is a type of potato bread that has its origins in northern Ireland. It was developed in the early 1900's as a way to use up leftover potaotes, as potatoes were then the staple food source in Ireland. It makes a great addition to your St. Patrick's Day festivites. Fadge may be served alone or as part of a traditional British cooked breakfast. Does this Spark an idea?
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Things You'll Need
- 1 lb potatoes (cooked)
- 4 oz flour
- 3 tblspns butter
- 1/2 tsp salt
- mixing boll
- rolling pin
- skillet (greased)
Instructions
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How to Make Fadge
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1
Mash the potatoes. Make sure they are smooth and contain no lumps.
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2
Add the margarine and salt and cream in.
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3
Knead in enough flour to make a firm dough.
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4
Roll out onto a floured surface to about 1/2 inch thickness.
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5
Cut into even three inch squares and sprinkle with a little flour.
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6
Cook in a skillet greased with bacon fat for 3-5 minutes each side or until the surface is golden brown.
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7
Serve straight away with a poached egg and bacon for breakfast, or with boiled cabbage for a main course.
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1
Tips & Warnings
If you want to make a slight variation to this recipe you can add herbs such as chives, parsley or rosemary to the mashed potatoes.
If you find the mixture too stiff after adding the flour, add a few drops of creamy milk to loosen it, but don't add too much or it won't hold together.
