Potato Cakes / Fadge

Potato cakes are absolutely ubiquitous in Irish cuisine. Tatties, parley, pandey, fadge: “Potato cakes are one of the staple foods in Irish literature. We’ve found them in the works of Joyce, Kate O’Brien, George Birmingham and even Shaw” (A Trifle, A Coddle, A Fry). Made with floury potatoes like the Kerr’s Pinks, potato cakes are usually fried in butter, dripping, or some kind of fat and eaten for breakfast (“fadge” is often applied to cakes fried in this way, which make up part of the Ulster Fry). They are also eaten with sugar.

One of the most reprinted recipes tagged “Irish” in global newspapers in both the 19th and 20th centuries, potato cakes were promoted not just a filling meal, but an economic victory during wartime. When flour was scarce, the scant handful required made a decent amount of what is essentially a form of potato bread. What sets potato cakes apart is the method of cooking – a hot griddle or flag would have been the traditional way. Alongside oat cakes, this was a major staple of the rural diet for hundreds of years, and not to be underestimated.

Potato Cakes / Fadge Recipe

There are many, many versions of this recipe. This is a pretty simple one!

INGREDIENTS

1 lb (450g, about 2 medium) potatoes, or 2 cups leftover mashed potatoes

½ to ¾ cup (75g – 110g) all-purpose flour

butter and salt to taste

METHOD

1. Boil and peel potatoes. Mash in your preferred method until smooth.

2. Melt butter or mix into hot potatoes and salt to taste. Start working in the flour, ¼ cup at a time, until you can form a rollable dough.

3. Roll or pat down dough and shape into a circle. Cut into farls.

4. Melt additional butter in a hot skillet or pan, and brown on both sides.

5. Serve immediately or reheat the next day.