If you ask an Irish person living abroad what food they miss most from back home, potato bread will probably be one of the top answers. A thin unleavened bread¹, it is a delicious addition to a fried breakfast, or simply toasted and slathered in butter. Being a lot denser than many types of bread it is particularly suited to frying, as it doesn't tend to soak up oil or fat the way a common sliced loaf might. Also known as fadge or potato cakes, although a lot more like bread in form and served in much the same way as bread.

The good news is there's really no reason for the ex-pat to miss out on it, or for the newcomer not to give it a whirl, as it is so simple to make.

Ingredients

• 450g (1lb) potatoes
• 30g (1oz) butter
• 1 level tsp. salt
• 100g (3.5oz) plain flour

Method

1. Peel the potatoes, cut them into small pieces, and put them in a pan of boiling water. After about twenty minutes, or as soon as they are soft, drain them and mash them up so no big lumps remain.
2. While still warm², mix in the butter and salt.
3. Start working the flour in. You may not need it all, depending on the texture of the potatoes. Just add enough to make a good, stiff dough.
4. Roll the dough out to form a circle about 1cm thick, and cut into triangular quarters.
5. Cook on a hot, dry frying pan³ which has been sprinkled with flour to prevent sticking. No oil or fat is needed; the purpose is just to cook the dough, not to fry it.
6. Turn the bread occasionally; it is ready when both sides are golden brown.

Serving Suggestions

Fry the bread for breakfast along with bacon, sausage and egg, or toast and butter it for a quick snack with a mug of tea.

Related BBC Links

Check out the rest of the Edited Guide food entries, or see a host more on the BBC Food site.