A traditional farmhouse breakfast staple!
Whether it’s with an Ulster Fry or toasted with butter, potato bread is one of those food items that is firmly rooted in traditional Northern Irish households! I have very fond memories of my Granny Rose rolling out the dough at her farmhouse kitchen table with the griddle heating on the gorgeous Hunter stove behind her. I may not have a proper griddle or such an amazing stove, but I do now use that very rolling pin to make these delicious potato farls which are one of Coppertop’s very favourite foods of all time. Quick to make and a fantastic way to use up extra mashed potato, potato bread will soon become a firm family favourite in your house too!
Northern Irish Potato Bread Recipe
Ingredients
- 1lb (454g) potato mashed with salted butter (works best if still slightly warm)
- 1/4 lb (113g) flour (I’ve used plain or self raising, both work )
Method
- Heat pan to medium. Place mashed potato in a large mixing bowl.
- Sift your flour into the bowl and mix quickly to make a dough.
- Knead a few times until the dough becomes smooth and divide into 2.
- Form a ball and on a lightly floured surface, roll your dough out to make a circle around 1cm thick.
- Cut into 8 pieces as shown above. ( you will have 16 pieces in total when all dough is cut)
- Dry fry your potato bread until browned on both sides, place on a cooling rack or enjoy while still warm!
Notes
Once cooked and cooled, these can be stored for a few days in an airtight container or frozen. We love them either toasted with butter or fried to crisp them up as part of a cooked breakfast.
Variations
Why not try to change things up with some delicious add ins?! We love adding spring onions and parsley to our mashed potato. Or how about cheese and crispy bacon bits? Caramelised onion? Or chilli? Try some different flavour combinations and let me know if you discover a new favourite.
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