Fadge

Fadge is the traditional Ulster-Scots word for potato bread. There are regional variations of the traditional recipe. In the video Paula bakes three types including ‘sparbled fadge’ using cornmeal, plain fadge and another using oats in the recipe.


Recipes

Potato Bread/Fadge

Metric American

500g mashed floury potatoes
200g plain four
½ teaspoon salt

18ozs mashed floury potatoes
8ozs plain four
½ teaspoon salt


Rousel (Potato bread with oats)

Metric American

500g mashed floury potatoes
125g plain four
75g oats
½ teaspoon salt

18ozs mashed floury potatoes
8ozs plain four
3ozs oats
½ teaspoon salt


Sparbled fadge

Metric American

500g mashed floury potatoes
100g plain four
100g polenta
½ teaspoon salt

18ozs mashed floury potatoes
4ozs plain four
4ozs polenta
½ teaspoon salt


Method

  1. Mix potatoes, flour and salt (add extra ingredients if you are making Rousel or Sparbled Fadge) and bring together into a dough
  2. Roll out to a cm/ ½ inch deep and cut into farls.
  3. Lightly dust with flour.
  4. Cook on a dry pan/skillet for about 3 minutes each side.
  5. Serve with butter or fry with bacon

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