Irish Potato Bread

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

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.


  • 1 lb (450 g) maincrop potatoes
  • salt
  • ½ oz (15 g) unsalted butter
  • 4 oz (100 g) plain flour


  1. 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.
  2. 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 flour the dough becomes easier to handle.
  3. Roll out the dough to in (8 mm) thickness. Dust with a little flour and cut into whatever shapes take your fancy. Simple triangles leave no waste and suit me.
  4. Griddle the potato bread on a dry frying pan over moderate to low heat. Cook the pieces about 3 minutes on each side and then cool them on wire racks. Keep them in an airtight container in the fridge until needed, no longer than a couple of days.