FADGE (POTATO BREAD)

2 lb unpeeled "old" potatoes
1 egg, beaten
1/2 stick (1/4 cup) butter
3 tbsp flour
1 1/2 tbsp chopped fresh parsley (optional)
1 1/2 tbsp chopped fresh chives (optional)
1 1/2 tbsp chopped fresh lemon thyme (optional)
Creamy milk (a few drops, as needed)
Salt and freshly ground black pepper (to taste)
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-inch 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.

Makes 8 servings
Source: The Festive Food of Ireland by Darina Allen