Irish Potato Bread

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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