FADGE (POTATO BREAD)

• 2 lb Unpeeled "old" potatoes
• 1 Egg, beaten
• 1 /2 Stick butter
• 3 tb Flour
• 1 1 /2 tb Chopped parsley
• 1 1 /2 tb Chopped chives
• 1 1 /2 tb Chopped lemon thyme
• -(these three mixed, opt)
• Creamy milk
• Salt
• Freshly ground pepper
• Seasoned flour
• Bacon fat or butter for
• -frying

(From "The Festive Food of Ireland" by Darina Allen. Roberts

Rhinehart; $12.95)

Boil the potatoes in their jackets, pull off the skins and mash

straight away.

Add the egg, butter, flour and herbs (if using) and mix well. Season

with plenty of salt and pepper, adding a few drops of creamy milk if

the mixture is too stiff.

Shape into a 1" round and then cut into eight pieces. Dip in seasoned

flour.

Bake on a griddle over an open fire or fry in bacon fat or melted

butter on a gentle heat. Cook the fadge until crusty and golden on

one side, then flip over and cook on the other side (about 4-5

minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.