Irish Potato Bread
These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that's a traditional part of the Northern Irish breakfast known as an Ulster Fry.
- 1 1/2 cups self-rising flour, plus more for dusting
- 2 tbsp. cold bacon fat or unsalted butter, cubed, plus more for frying
- Kosher salt, to taste
- 1 1/2 cups mashed potatoes (about 3 large potatoes, boiled and mashed)
- 1/4 cup milk
- 2 scallions, thinly sliced crosswise, for garnish (optional)
Adapted from saveur.com
1. Heat oven to 400°. Combine flour, bacon fat, and salt in a bowl and mix until pea-size crumbs form; add mashed potatoes and milk, mixing to form a smooth dough. Roll out onto a lightly floured surface into a 9½” x 9½” square. Cut into twenty 2½” squares, rerolling dough as needed. Bake on a parchment paper–lined baking sheet until lightly golden, 20 minutes, rotating pans halfway through; transfer to a wire rack to cool.
2. Heat bacon fat over medium-high heat; cook bread until warmed through and golden, flipping once, about 2 minutes. Serve warm with scallions if you like.