Fadge (Potato Bread) | PCC Natural Markets

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Fadge (Potato Bread)

Serves: 8

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Potatoes, native to the New World, were introduced to Ireland by English governors late in the 16th century. Productive in the Irish climate, potatoes became the staple food of the peasants.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Boil potatoes in their jackets. Pull off skins and mash immediately.

Add egg, butter, flour and herbs. Mix well until butter is melted. Season with salt and pepper, adding a small amount of milk if the mixture is too stiff.

Shape into a 1-inch thick round and then cut into 8 wedges.

Place seasoned flour in a shallow bowl, and dip each wedge in the mixture.

Fry in butter over medium-low heat until the fadge is crusty and golden on one side. Flip gently and cook on the other side.

Recipe by Jody Aliesan, Founder, PCC Farmland Trust

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