This potato bread recipe makes a nice change when you are fed up with your regular gluten free breakfast. Also known as potato cakes or fadge it's a traditional Irish dish.
Served hot with butter and honey, or as an accompaniment to your bacon and eggs it can make use of those leftover potatoes from last night's evening meal, making it quick to prepare and economical. Be sure to warm the leftover potatoes up for about 1 minute in the microwave before making the bread, so that they are softer to mix into the flour.
Double the quantities to make stuffed potato cakes, with either of the two fillings given below the potato bread recipe.
Remember to double the above potato bread recipe if you want to make enough stuffed potato cakes to feed four people. Instructions for making the potato cakes are below the filling recipes.
Chop the bacon rashers and mushrooms finely.
Then heat the oil in a pan, add the bacon and onion and cook until beginning to change colour.
At this stage add in the mushrooms (as they don't take as long to cook) and continue cooking for a few minutes more. Season, allow to cool then serve with your gluten free potato bread.
Cut the pepper in half and scrape out the seeds and discard them. Chop the pepper finely.
Hold the tomato in the steam from a boiling kettle to loosen the skin, then remove it and discard. Chop the tomato flesh finely.
Fry the onion, garlic and pepper in the oil until they are soft. Add the tomato and seasoning and continue to cook for a further few minutes.
Allow to cool before continuing as below to make up the potato cakes.
After preparing the dough as before roll out and cut 24 circles with a 3" cutter.
Place your filling on half the circles leaving the edges clear. Brush the edges with water and lay another circle on top. Press well to seal.
Cook, as above, but give them a little longer, perhaps 8 - 10 minutes until golden brown.
Serve and enjoy.