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Ingredients

How to make it

  • Peel and cut the potatoes small then boil the until soft
  • drain the water
  • Add the butter (while still warm)
  • Add the salt (while still warm)
  • Mash or put through a ricer until no lumps
  • Work in the flour until you have a pliable and then stiff enough dough. you my noy use it all
  • Place some flour on a flat surface and flour your hands or it will get sticky
  • Roll the dough into a circle
  • 1cm or 1/3 of an inch thick
  • Cut into traditional squares, rectangles or triangles. About 3 1/2 inch squared plus or there about
  • Cook in a pre heated frying/flat pan (preferably non stick or similar). You can cook dry and just sprinkle the pan with flour or you can add a ‘little’ oil instead. They shouldn’t take long
  • Cook until golden brown on both sides. They should be like a patchy effect when nearly done
  • You can let the rest of the uncooked pieces set in the fridge for the next time and they will stiffen a wee bit more. When set and dried more this will be better for toasting
  • You could then simply toast if you wish and add butter. Pierce it a little so the butter sinks inside a bit
  • This is traditionally eaten for breakfast in Northern Ireland and is plated with egg (cooked whichever way you wish. I like scrambled or poached) or sausage or bacon or even simply with a few grilled tomatoes. Some just eat it with a little ketchup or brown sauce. I think they’re great for a Saturday or Sunday morning breakfast
  • They have, I feel, such a distinct taste and texture
  • I will add soda bread sometime soon
  • Hope you enjoy

Reviews & Comments 8

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    " It was excellent "
    incognito1949 ate it and said...
    delicious. excellent for breakfast. much lighter texture than I expected. Great as a quick toaster snack to eat on the run and the kids love them too.
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