Irish Northern Irish Potato Bread Recipe

Peel and cut the potatoes small then boil the until soft drain the water Add the butter (while still warm) Add the salt (while still warm) Mash or put through a ricer until no lumps Work in the flour until you have a pliable and then stiff enough dough. you my noy use it all Place some flour on a flat surface and flour your hands or it will get sticky Roll the dough into a circle 1cm or 1/3 of an inch thick Cut into traditional squares, rectangles or triangles. About 3 1/2 inch squared plus or there about Cook in a pre heated frying/flat pan (preferably non stick or similar). You can cook dry and just sprinkle the pan with flour or you can add a ‘little’ oil instead. They shouldn’t take long Cook until golden brown on both sides. They should be like a patchy effect when nearly done You can let the rest of the uncooked pieces set in the fridge for the next time and they will stiffen a wee bit more. When set and dried more this will be better for toasting You could then simply toast if you wish and add butter. Pierce it a little so the butter sinks inside a bit This is traditionally eaten for breakfast in Northern Ireland and is plated with egg (cooked whichever way you wish. I like scrambled or poached) or sausage or bacon or even simply with a few grilled tomatoes. Some just eat it with a little ketchup or brown sauce. I think they’re great for a Saturday or Sunday morning breakfast They have, I feel, such a distinct taste and texture I will add soda bread sometime soon Hope you enjoy