Potato bread (fadge)

Method

Peel and chop the potatoes into even chunks, then boil in salted water until completely tender, about 15-20 minutes. Drain thoroughly and mash whilst still hot until smooth, then work in the salt and flour whilst the potato is warm, kneading gently into a soft dough. Divide the dough into four equal pieces and shape each into a ball, then flatten on a floured surface into a round about 1cm thick. Heat the oil and butter together in a heavy frying pan over medium heat until the butter is foaming, then fry each fadge for about 4-5 minutes on each side until golden brown and crispy at the edges. Serve hot with butter, or as part of a traditional Ulster fry alongside sausages, bacon and black pudding.