Title: Potato Bread (Fadge)
Categories: Ethnic Bread
Yield: 4 Servings

1	lb	Boiled and mashed potatoes
4	oz	Plain flour
1	oz	Butter
1/2	ts	Salt
		"Any other seasoning that
		Might take your fancy"

"Bind flour and potatoes. Roll out to 1/4 inch thickness. Cut into rounds or squares or whatever. Heat large frying pan or griddle to moderate heat. Sprinkle some more flour onto pan. For ease of handling, flour your portions on either side and put into the pan. When each side is browned then the stuff is ready. Can be eaten cold, but I love it toasted/grilled/broiled or whatever the sodding American term is...and then drenched with butter!!"

From Judith Caughey, Ardshane House, Holywood, Co. Down, Northern Ireland (this recipe is verbatim from a dear friend who owns a 5 star B & B)

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