Irish Potato Bread
(8 servings) Printable Version
Roll out to a thickness of 1/4". Cut into 2" x 2" squares and brown lightly in a DRY non-stick frying pan.
These may be frozen, wrapped in Saran wrap for later use.
To serve, fry in bacon fat. They goes well with bacon and eggs.
This is my wife's recreation of my Irish mother's never-written-down recipe. If you substitute oil for bacon fat, you'll lose the authentic flavor.
Mr Breakfast would like to thank falconbird for this recipe.
Comments About This Recipe
What do you think of Irish Potato Bread?
From MALLORY (Team Breakfast Member)
Overall Average Rating =(out of 5)
Based on 6 votes.
My name is Joyce Magee and I was born in N. Ireland and I make this recipe all the time... and I also make Irish soda bread and Irish wheaten bread... its also good with a good cup of Irish tea... I'm a chef... and I make all my breads. I never buy any bread...
Comment submitted: 4/29/2010 (#10407)
As a Irishman, I love fried potatoe bread with bacon and eggs, yummy!
Comment submitted: 4/20/2010 (#10353)
From E. Toni
Yes, it's the best cut into triangles & both sides & each edge also baked until golden brown. Enjoy for afternoon tea with jam. Also nice cold with tea.
Comment submitted: 10/28/2009 (#8918)
We eat them like pancakes, warm with softened butter and jam on top.
Comment submitted: 10/28/2009 (#8915)
I live in Australia, Melbourne and my grandad makes it round and then cuts it in to triangles as well. My family has it with bacon and eggs, but I have it just on its own, I''ve never tried it with anything else... mmm.
Comment submitted: 6/15/2009 (#8297)
When I lived in Ireland it was always rolled into a round shape and then cut into triangles. It also tastes good cooked in dry pan and then spread with butter and strawberry jam, Ann Kennedy
Comment submitted: 10/5/2008 (#6540)
This is also like my potato pancakes. Yummy!
Comment submitted: 3/16/2008 (#4837)
From allthebest4me (Team Breakfast Member)
These are akin to my family's potato pancakes, an excellent way to use up leftover mashed (like the day after Thanksgiving!). Don't be afraid to cook them crisp; it only adds to the flavor. The inside will still be somewhat soft and mashed-potatoey; don't be expecting "bread" consistency. And while bacon fat does add an extra layer of flavor, I used soy margarine (tastes just like butter!) for a bit lighter taste (and less saturated fat) and so I can make them more often! Great way to start the day!
Comment submitted: 11/4/2007 (#3922)
Comment submitted: 12/30/2006 (#1076)
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