Irish Fadge

Fadge is a type of Irish and Scottish potato bread. It’s made like a lot of other potato breads with mashed potatoes and flour, except it contains no yeast. Fadge is also called Farls in some parts. Fadge or Farls, or whatever you like to call it, has been around since about the mid 1800’s. You will also hear this popular potato bread called slims, potato cakes or tatie bread too. Potatoes were used as either a replacement or as an enhancement to the flour when wheat was in short supply, thus making it too expensive for the poor people. Potatoes were also used in breads in both Ireland and Scotland because their climates are not known for being conducive for growing wheat, yet are perfect for growing potatoes.

Fadge is an Irish/Scottish potato bread that is very popular and can be cooked in a variety of different ways. It can be cooked on a griddle, or pan-fried or even baked in the oven. As with any dish that has been around for a long time, there are always different variations, such as the proportion of potatoes to flour. Some people prefer more potato to flour, while others like more flour to potato. Some people even like to add apples to their fadge.

I made fadge yesterday in honor of my Celtic roots, both Irish and Scottish. I made mine without apples, since I used apples in my main dish.

Before we left to go down to Cozumel, I had some mashed potatoes that I froze, knowing I was going to use them when we came home. I was pretty sure I was going to make some kind of potato bread with it, and sure enough I did. I made fadge.

Irish Fadge

2 lbs potaotes

1 egg, beaten

1/2 stick butter

3 TBSP flour

2 TBSP chopped parsley

2 TBSP chopped green onion or chives and/or lemon thyme

milk or heavy whipping cream

salt & pepper

bacon fat, or oil for frying

Boil the potatoes and mash them, just like you would with any other kind of mashed potatoes. I use heavy whipping cream in my mashed potatoes to make them extra creamy.

Add the flour, herbs and seasonings, and the egg and mix together well. If you like your bread a bit more stiff, add more flour.

Form the dough into a round and dip into a bit more flour.

My dough did not come quite out how I had intended at first, because my potatoes got a little watery from the freezing. Have no fear though. When there’s a will, there’s a way. I put my dough into an 8 inch springform cake pan, coated with cooking spray and lined with parchment paper. Then added some butter on top and baked it at 350* F or 190*C for about 30 minutes before pan-frying it to make it crispy and brown. This allowed for it to set so it would hold together to pay-fry it.

After baking it I placed it in hot oil and continued to cook it for about 4 minutes per side, until it was golden brown and crispy all around. After it has cooked for about 4 minutes on one side, carefully flip it over with 2 spatulas to continue cooking on the other side.

When the fadge is browned on both sides, remove it from the oil and cut it into 8 wedges. Then serve alongside your favorite Irish or Scottish foods and enjoy. Fadge is very much like a potato cake or a potato latke.

Whether you are Irish or Scottish by blood or just Irish for the day, I hope you all enjoyed your St. Paddy’s Day. Have a great day and make everyday great. ‘Til next time.