Fadge (Prátaí Bruite)

Fadge (Prátaí Bruite)

Irish potato bread made from mashed potatoes and flour, griddled until golden and tender.

Total 30 min Makes 8 slices Calories 145/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Fadge, also called potato bread or boxty-style farl, turns leftover mashed potatoes into a dense, griddle-cooked bread with a lightly crisp exterior. Traditionally served alongside a fried breakfast, it pairs well with butter or a fried egg. The dough comes together quickly, making it a practical way to use up extra potatoes.

Ingredients

  • 2 cups mashed potatoes, cooled
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 tablespoons butter, melted, plus more for cooking and serving

Method

  1. In a large bowl, mix the cooled mashed potatoes with the melted butter until combined.

  2. Sift the flour, salt, and baking powder over the potatoes and mix until a soft dough forms.

  3. Turn the dough onto a well-floured surface and pat into a round about 1/4 inch thick.

  4. Cut the round into 8 wedges (farls).

  5. Heat a lightly buttered 9-inch skillet or griddle over medium heat.

  6. Cook the wedges in batches, 4 to 5 minutes per side, until golden brown with light charring and cooked through.

  7. Serve warm with butter.

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    Fadge (Prátaí Bruite)

    Fadge, also called potato bread or boxty-style farl, turns leftover mashed potatoes into a dense, griddle-cooked bread with a lightly crisp exterior. Traditionally served alongside a fried breakfast, it pairs well with butter or a fried egg. The dough comes together quickly, making it a practical way to use up extra potatoes.

    30 min 8 slices 145 cal

    Ingredients

    • 2 cups mashed potatoes, cooled
    • 3/4 cup all-purpose flour, plus more for dusting
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 4 tablespoons butter, melted, plus more for cooking and serving

    Method

    1. 1

      In a large bowl, mix the cooled mashed potatoes with the melted butter until combined.

    2. 2

      Sift the flour, salt, and baking powder over the potatoes and mix until a soft dough forms.

    3. 3

      Turn the dough onto a well-floured surface and pat into a round about 1/4 inch thick.

    4. 4

      Cut the round into 8 wedges (farls).

    5. 5

      Heat a lightly buttered 9-inch skillet or griddle over medium heat.

    6. 6

      Cook the wedges in batches, 4 to 5 minutes per side, until golden brown with light charring and cooked through.

    7. 7

      Serve warm with butter.