Potatoes are undoubtedly the flavour of Irish culture. They were a staple in Granny’s kitchen, as she had a plentiful supply from Granda’s rigs, but not a bit of spud was wasted, as any leftovers from dinner would be mashed up into earthy slabs of potato bread. Try it fried until crisp with tomato and bacon for a hearty Gaelic brunch on Saint Patrick’s Day.
- 225g potatoes Keogh’s Farm
- ½ tsp salt
- 25g butter
- 55g self-raising flour
- If you are using leftover cooked potatoes, mash them up with the salt and butter. For raw potatoes, wash, peel and boil until tender, then drain and mash in a large baking bowl. Using the potatoes while still warm will give your bread a lighter texture.
- Use a wooden spoon to work the flour into the mashed potato until it forms a soft dough.
- Tip the dough out onto a lightly floured surface and shape into a round, roughly 1cm thick. Use a sharp knife to cut a cross through the dough, dividing it into 4 equal wedges.
- Heat a griddle or flat, heavy-based frying pan on a medium-high heat.
- Cook the wedges on the hot, dry griddle for 4–5 minutes each side until they develop a toasty giraffe-skin print. They will be quite soft, so handle carefully.
- Allow to cool slightly on a rack then eat while butter-meltingly warm.
- Alternatively, let the potato bread cool completely then enjoy fried or toasted.
Top Tip: Try an avant-garde spud fusion by using sweet potatoes instead. They are naturally sweet and chewy, and will give your plate a bold burst of orange
Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.BUY NOW
*This Book is available from February 28th 2022
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