Recipe#6488

Title: Fadge (Potato Bread)

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

      2 lb Unpeeled "old" potatoes
      1    Egg, beaten
    1/2    Stick butter
      3 T  Flour
  1 1/2 T  Chopped parsley
  1 1/2 T  Chopped chives
  1 1/2 T  Chopped lemon thyme
           -(these three mixed, opt)
           Creamy milk
           Salt
           Freshly ground pepper
           Seasoned flour
           Bacon fat or butter for
           -frying
 
  
  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.