By NewsLine Staff

St. Patrick’s Day might be more widely associated with pints of Guinness than Irish cuisine, but that does not mean revelers cannot indulge in some tasty food this March 17. Those with a day of celebration ahead may want to start their day off with this recipe for Irish Potato Bread from Linda Collister’s “Quick Breads” (Ryland, Peters & Small). The bread can be served alongside a pile of bacon and just-cooked eggs to make for a delicious, hearty breakfast.

Irish Potato Bread

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Makes 8/Serves 4

1 ¾ cups smooth mashed potatoes (1 very large cooked potato or 2 medium)
¾ cup self-rising flour
¼ teaspoon powdered mustard
½ teaspoon sea salt
Several grinds of black pepper
1 tbsp. snipped chives or 2 tbsp. chopped parsley
1 extra-large egg, beaten
Butter for frying

Mix the mashed potatoes with the flour, mustard, salt, pepper, and herbs. Do this with a wooden spoon, not a food processor (otherwise, you’ll get a gluey mess). Work in the beaten egg to make a firm dough. If it is very soft and sticky, work in a little more flour.

Turn out the dough onto a floured work surface, flour your hands, then knead the dough once or twice to make a smooth ball. Divide the dough into eight equal portions and shape each one into a small cake, about 2 ½ inches across.

When ready to cook, heat a little butter in a large heavy skillet, preferably nonstick, and cook the breads over medium heat for about 7 minutes on each side, until they turn good golden brown and are slightly puffed. Serve immediately.


Photo courtesy MetroCreative

Irish Potato Bread


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