Fadge

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: ‘sparbled fadge’ using cornmeal, plain fadge and another using oats in the recipe.

Recipes

Potato Bread or Fadge

Metric	Imperial
500 g mashed floury potatoes 200 g plain four ½ teaspoon salt	18 oz mashed floury potatoes 8 oz plain four ½ teaspoon salt

Rousel (Potato bread with oats)

Metric	Imperial
500 g mashed floury potatoes 125 g plain four 75 g oats ½ teaspoon salt	18 oz mashed floury potatoes 8 oz plain four 3 oz oats ½ teaspoon salt

Sparbled fadge

Metric	Imperial
500 g mashed floury potatoes 100 g plain four 100 g polenta ½ teaspoon salt	18 oz mashed floury potatoes 4 oz plain four 4 oz polenta ½ teaspoon salt

Method

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