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Irish Potato Bread
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Shaun Hill
Published 1990
These potato cakes are from Ulster where they are often served as part of a breakfast fry-up with bacon and egg. They also stand up to the grander company of foie gras terrine rather well, their earthy potato flavour giving a foil to foie gras’ richness, which brioche does not.
Ingredients
1 lb 450 g - salt
½ oz
Method
- Peel the potatoes. Cut them into approximately equal-sized pieces, boil them in salted water until tender, then drain and mash. Salt the potato well and stir in the butter. Allow to cool.
- Turn the mashed potato out on to a floured work surface. You need to incorporate about a third of its volume of plain flour. As you work in the