Irish potato bread - Fadge
A tasty way to use leftover potatoes.
4 medium potatoes, peeled and quartered
100g flour
20g butter, melted
1 pinch salt
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer until the potatoes are cooked through, about 20 minutes. Drain, return the potatoes to the pot and mash with a potato masher until smooth.
Place mashed potato in a bowl and stir in the rest of the ingredients. Mix lightly until a dough forms.
On a well floured surface, lightly knead the dough then cut it in half.
Using your hands, flatten the half dough into a 20cm circle about 5mm thick then cut into quarters.
Sprinkle a little flour into the base of the pan and cook for 2 minutes on each side or until evenly browned. Butter generously and serve straight away.
