Irish Potato Griddle Bread

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Padre’s Ramblings

I recently received a delivery of 25 kilos of potatoes, a very welcome addition to my pantry.  As I have run out of store bought bread, I decided to use the abundance of spuds to make some potato bread.  This is a simple recipe, and while time consuming, it takes nowhere near as long as making yeast risen breads.


  • Potatoes 2 large (enough to make approximately 2 cups mashed)
  • Plain Flour 1 cup (plus enough for kneading and dusting)
  • Salt 1 tsp
  • Pepper 1/2 tsp
  • Eggs 2
  • Butter or Clarified Butter for griddle (pan)
  • Water for boiling


Peel and dice the potatoes and boil in water with a pinch of salt.  When tender (15 minutes) drain and mash.  In a large mixing bowl add flour, salt, and pepper.  Stir in the mashed potato, and add eggs.   Mix and then knead, adding dustings of flour if needed.  Dust your work surface with flour, and place dough ball in the centre.  Flatten the ball into a large disk.  Dust with flour.  If it is still tacky, fold in half and dust again before flattening.  Continue until a firm but pliable dough disk.  Let rest five minutes.  In a large frying pan (large enough to accommodate the dough) or griddle, heat butter to medium high, but not enough to burn it.  Place the dough disk in the hot pan and allow to cook for about 2 minutes then flip.  Cook for 1 to 2 minutes then cut the disk into 6 to 8 slices.  Remove.

If the loaf is to large to fit the pan, then separate into slices before cooking, though this process takes longer and requires a bit more butter.

Serve warm or cold, with lashings of butter or melted cheese.  I did the cheese option by placing slices of cheese on the warm bread, and then microwaving for 30 seconds.




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