Fadge (Potato Bread)

Fadge (Potato Bread)

2 pounds of unpeeled "old" potatoes
1 Egg, beaten
1/2 stick of butter
3 tablespoons of flour
1 1/2 tablespoons of chopped parsley
1 1/2 tablespoons of chopped chives
1 1/2 tablespoons of chopped lemon thyme
Creamy milk
Salt
Freshly ground pepper
Seasoned flour
Bacon fat or butter

Instructions:

(From "Festive Food of IrelandThe Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; $12.95)

Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on top.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp: //ftp.idiscover. co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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