General Chat

slight disagreement in our household! As OH is in charge of catering (and everything else for past 3 months) on the occasions when I have requested potato bread I have received charcoal. So much so last week I refused it! For lunch today I was hungry (unusual) and asked for bacon, egg and potato bread and said I would stay near to watch the bread. Walked into kitchen in time to see a knob of butter melting in pan and potato bread going in - I yelled - get it out - butter burns (explanation of burnt offerings over past months) OH - it will be OK - says so on packet - will not move on this.

So OK it did not burn and yes it did say on packet fry in butter - taste - well it was foul. In midst of 'discussion' I asked OH how do you make fried bread - fry in oil - WELL DO THE SAME WITH THE POTATO BREAD AND STUFF TESCO, I HAVE BEEN MAKING AND FRYING POTATO BREAD FOR 50 YEARS!!!!

OH - stuff it - you can wait until you can cook it yourself. Do you think I should point out to Tesco the trouble they have caused by giving wrong instructions????

what is potato bread please Chris, sounds as if I am missing something I would like

Never buy Tesco Own Brand,Its Rubbish,**M**.

I would like to know what Potato bread is please
Jenxx

I've heard of potato cakes...English and tattie scones ..Scottish, we fry ours.

Marion

isnt it like potato scones might be wrong

Just read again. If he used lowfat spread/butter,that would be why it stuck.

I love mashed potato and bread sarnies, am I strange

Barbara xx

Irish Potato Bread - A Recipe

If you ask an Irish person living abroad what food they miss most from back home, potato bread will probably be one of the top answers. A thin unleavened bread1, it is a delicious addition to a fried breakfast, or simply toasted and slathered in butter. Being a lot denser than many types of bread it is particularly suited to frying, as it doesn't tend to soak up oil or fat the way a common sliced loaf might. It's also known as fadge or potato cakes, although a lot more like bread in form and served in much the same way as bread.

The good news is there's really no reason for the expat to miss out on it, or for the newcomer not to give it a whirl, as it is so simple to make.

Ingredients

450g (1lb) potatoes
30g (1oz) butter
1 level tsp salt
100g (3.5oz) plain flour

Method

Peel the potatoes, cut them into small pieces, and put them in a pan of boiling water. After about twenty minutes, or as soon as they are soft, drain them and mash them up so no big lumps remain.

While still warm2, mix in the butter and salt.

Start working the flour in. You may not need it all, depending on the texture of the potatoes. Just add enough to make a good, stiff dough.

Roll the dough out to form a circle about 1cm thick, and cut into triangular quarters.

Cook on a hot, dry frying pan3 which has been sprinkled with flour to prevent sticking. No oil or fat is needed; the purpose is just to cook the dough, not to fry it.

Turn the bread occasionally; it is ready when both sides are golden brown.

Serving Suggestions

Fry the bread for breakfast along with bacon, sausage and egg, or toast and butter it for a quick snack with a mug of tea.

Sounds lovely going to try it
thanks
Jenxx

Thanks all down to google never tried it myself

Sounds delicious, will give it a try ,thanks xx

PMSL
Debbie what you like

Jenxx

if in doubt just google

When I went to visit my Dad in England he wanted us to take him down plain bread, blackpudding.lorne sausage and tattie scones.
The blackpudding he got down there was all white bit's, couldnt buy plain bread or lorne sausage and in his own word's the potato cakes they make down there.... are rubbish lol.Ours are thinner.


Marion

Awe Marion you take me back to my childhood in Rotheseay, Isle of Bute. Tattie scones you can't beat, but occasionally I get Lorne Sausage in Morrisons. Plain bread I have not had for years, but I loved it. Can only eat black pudding occasionally, but I love it. Haggis, very much a favourite in this household.
Julia in Derbyshire

I went to Rothseay on a school trip...lived at Toward near Dunoon.
I used to love sausage and blackpudding but changed my mind years ago lol.
As for haggis emm, no ta lol

Snowie - soda bread I find is an acquired taste - best toasted. Wheaten bread is nice especially the treacle. Madge thanks for giving the recipe for potato bread. Just come back on - had to go to dentist, had visitors, then had to made dinner! By co-incidence friend from N. Ireland rang and I told her of instructions to fry in butter - I thought she would do herself a mischief laughing.

The bought ones are thin but as I broke the wrists - have had to reply on shop ones. Paul Randall ones are over priced and guey.