Traditional Potato Bread (Fadge)

Method

1. Ensure your mashed potatoes are warm. In a bowl, mix the melted butter and salt directly into the mashed potato.
2. Gradually add the plain flour, mixing with your hands until it binds together into a pliable, soft potato dough. Do not over-knead, or it will become sticky.
3. Dust a clean work surface generously with plain flour. Turn out the dough and roll or press it flat into a neat circle about 1cm thick.
4. Using a sharp knife, cut the circle cleanly into quarters (farls).
5. Heat a large, heavy-bottomed frying pan or griddle over medium heat. Do not add oil; cook them dry. Dust a little flour onto the hot pan.
6. Cook the potato farls for 4-5 minutes on each side until they develop beautiful, blistered brown spots and are hot through to the center. Serve immediately with breakfast.