Fadge is the name given to potato bread and is used mainly, but not exclusively, in Northern Ireland and in parts of Northern England. Every part of the British Isles and Ireland have their own versions of fadge, the Scottish have their Tattie Scones, perhaps the most famous of this style of griddle-style cake. Fadge is not dissimilar to the tattie scone and delicious served as part of a Full Irish Breakfast.
Fadge is quick and easy to make and are a useful way to use up leftover mashed potatoes. This Fadge recipe suggests cooking in butter but if you want a special treat then cook in the grease from your breakfast fry-up.
Serve as part of your full breakfast but fadge also makes a delicious potato bread to eat anytime. Lovely when still warm spread with butter.
- 1 pound/500 grams potatoes (cooked and mashed; can use leftover mashed potatoes)
- 1 ounce/30 grams butter (melted plus a little extra for greasing)
- 1/2 teaspoon salt
- 1 medium egg
- 4 ounces/115 grams all purpose flour (plus a little extra for rolling out)
- 1 teaspoon baking powder
Preheat the oven to 400°F/205°C/Gas 6
Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough.
Heavily flour your work surface of the board, if you don't use enough flour the dough will stick to the board.
Roll out the dough to approximately ½ inch/1 cm thickness.
Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be.
Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet (they will be quite soft so you will need to handle carefully, I find a spatula helps).
Bake the rounds in the center of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly., These delicious rounds need to be eaten while they are freshly cooked and warm.
ALTERNATIVELY: If you don't want to bake the fadge, it can also be cooked on the stove top on a griddle or heavy-based frying pan. Cook each side of the fadge for 5 minutes until golden and risen and use as mentioned above.
If you can't eat the fadge immediately or you have made too many. Wrap the leftovers in aluminum foil and keep in the fridge. Warm in a hot pan or a warm oven before serving.