3 Reviews

I use the exact same ingredients for my "fadge." This is a great recipe that I have been perfecting for years and make for my husband who is from "Norn' Iron." Don't hesitate to leave a few tiny potato lumps, it makes the farls a bit more luscious. Try not to use excess flour when shaping the rounds; I have found the best way to shape the bread is to use your hands instead of a rolling pin and a pizza cutter to slice before cooking. Thanks for posting this great recipe for others to try!

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ldmck227 January 22, 2014

Been making soda bread for decades and love trying all the different varieties (besides the old family recipes). When making potato breads, I find that using a potato ricer really helps to get the smoothest "mashed" spuds to mix with the flour. Besides, grandma always said that using the ricer was the only way to get "proper praties".

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patmick March 13, 2011

Thanks DiLo for your Irish Potato Bread recipe. I just came upon it by chance. All of us girls in the family have tried to get "traditional" Irish recipes from our 95 yr. old Mom, but as she says, "It's all in my head, a bit o' this, and a bit o' that. I have tried potato bread, but not exactly the real thing perfected. Yours is and I agree, has to be with an Ulster fry. The Irish sausages are the best. Time for a real feed in Ontario.

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crazee4cookin April 28, 2008
Irish Potato Bread