Irish Potato Bread

The first month of 2016 has almost reached its conclusion and as we wave farewell to the January Blues I feel the time has come to ease up on my New Year resolution to ‘eat clean’.

Tourism Northern Ireland has designated 2016 a Year of Food and Drink and “celebration of everything delicious” about Irish cuisine. Each month has its own theme with January appropriately labelled Breakfast Month.

Breakfast is the most important meal of the day and in a country famed for its Ulster Fry, for those of you not in the know potato bread and soda farls differentiate ours from a plain old English fry, there is no better way to start celebrating local food.

Today I bring you my potato bread recipe; my lovely granny shared the ingredients list and a vague method with me and after much trial and error I believe to have cracked the art of potato bread making.

Irish potato bread is usually served with breakfast, but is also works well with bacon chops and cabbage for a twist on the traditional Irish dinner.

This recipe produces eight to ten generously sized portions. I cut my batch into soldiers and served with a soft boiled egg to make it somewhat healthy…it is still January after all!

IMG_2566 (3)

Potato Bread with soft boiled egg.

 

Ingredients

  • 5 medium sized floury potatoes peeled
  • 5-10ml of milk
  • 50 grams of plain flour
  • 20 grams of butter
  • Salt and white pepper

 

Method

  • Boil the potatoes for roughly 20 minutes until tender and then drain well.
  • Season with salt and pepper and mash until smooth. It is important to do this while the potatoes are still warm.
  • Stir in the butter and milk and leave the potatoes to cool before moving on to the next stage.
  • Once cooled add the flour and mix lightly until a dough forms. If the dough still feels wet add a little bit more flour.
  • Knead the dough on a floured surface and using a rolling pin flatten into a rectangular shape around 1-2cms thick – roughly the same size as a standard rectangular baking tray.
  • Cut the potato cake into 8-10 squares and place on a floured baking tray and bake for 10 minutes in a hot oven turning half way through to evenly brown each side
  • For extra deliciousness skip the baking part and fry the potato bread in melted butter and enjoy as a weekend breakfast treat.

 

 

 

 

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