By DiLo on April 28, 2008
"This is made every year for a local Irish festival. Simple and easy, it's traditionally served as part as the Traditional Ulster Fry with bacon, eggs, sausages, etc., but is great warmed and sprinkled with salt or smothered in butter, cheese, or jam. It's also great with savoury stews."
Serving Size: 1 (166 g)
Servings Per Recipe: 6
"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!"
"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"."
"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."