Happy St Patrick’s Day for tomorrow. May your glass be ever full of Guinness, may your stew be hearty and may you have an endless supply of potato bread to go with your Ulster Fry.
Potato bread can take on a few forms, but the stuff I am talking about here is common in Northern Ireland. It is also known as potato farls or fadge. Very common in Ulster and is a key ingredient in an Ulster Fry. Which here in Australia we would call a ‘big breakfast’.
As much as I love Paddy The Baker’s bread, I do giggle to myself when I see people buying potato bread at a premium price. To be honest here, we have been known to buy a slice or two when at Marrickville Markets to nibble as we shop. Mac and Sally munch away as I dart between stalls to pick up our supplies.
Potato bread is something that is made quite often in our house. Enjoyed straight from the pan is probably my most favourite way of eating potato bread. Burning my fingers and tongue as I scoff it down. It also is great with dips and spreads, generally savoury, but a good dollop of jam or a drizzle of honey also goes well.
Making potato bread is super easy, even if you think you can’t cook, you can do this. Due to how easy it is, I decided to also whip up an equally easy smoked salmon spread (I have also been known to call it a dip), to accompany the potato bread.
- 500 grams potatoes
- 30 grams butter - chopped
- 1 1/2 cups plain flour
- good pinch o salt
- Peel and cut your potatoes into large chunks. Place in a large pot of cold water and bring to the boil. Once potatoes are cooked through drain and leave until cool enough to handle, but still warm.
- Put your potatoes through a ricer or press through a sieve in to a large bowl. Add your butter, it should melt through as you mix it in as the potatoes are still warm. Add salt and two thirds of your flour and mix well. Keep adding the remainder of the flour until your dough is no longer sticky.
- Turn your dough out on to a floured surface and roll out to 5mm in thickness. Cut into squares.
- In a large heavy based pan heat 1T of olive oil and some butter (around 1/2T). Over medium heat cook your potato break until golden, making sure to turn them as you cook. Repeat until all your potato bread is cooked.
- Once cooked it is ready to eat.
- 180 grams hot smoked salmon
- 125 grams cream cheese
- 1/4 cup thickened cream
- 1/2 lemon - juice
- 1 Tablespoon chopped dill
- Break up the salmon in to a medium bowl and then break it down with a fork. Add cream cheese, cream, lemon juice and dill, mix until combined. Test for seasoning and season with salt and pepper to taste.
- Spoon in to a smaller bowl and place in the fridge for an hour or the flavours to meld. It is then ready to serve.
Super easy to make. This recipe is a hard core Belly Rumbles’ family favourite. A little tip, if you want to get a little bit fancier, or if you have kids, use cookie cutters to cut out your dough before cooking.