Potato bread or potato cake (referred to as “fadge” in the northern counties of Ireland) is a type of scone made from mashed potatoes. Although it’s best made with potatoes that are still hot, it can be made with leftover potatoes if they are heated for about 30 seconds in the microwave to soften before mixing with the rest of the ingredients. Be sure the potatoes are mashed well until smooth and lump-free, or put them through a ricer before measuring. Serve hot with butter.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves 8
2 cups (500 mL) warm mashed cooked potatoes (about 3 Ontario Potatoes)
1/4 cup (50 mL) butter, melted
3/4 tsp (4 mL) salt, preferably Kosher or sea
1 cup (250 mL) all-purpose flour (approx)
Place potatoes in large bowl and mix in melted butter and salt; mix in enough flour to make pliable dough, lightly kneading in remaining. (The less flour you use, the lighter the bread.) Divide into 4 portions. Turn out onto lightly floured surface and roll into four 1/2-inch (1 cm) thick circles. Cut each into quarters (4 triangles or farls); bake on hot lightly greased griddle or skillet until lightly browned on both sides, about 5 minutes, turning once.
Nutritional Information: 1 Serving:
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATES: 22 grams
CALORIES: 145
