Northern Ireland's traditional potato bread is a key ingredient of the Ulster Fry.

Northern Ireland's love of the potato goes back a long way and we have a rich legacy of dishes derived from it - champ, boxty and, of course, potato bread (fadge, farls) to name a few.

Potato bread is Northern Ireland's oldest bread traditionally using up leftover potatoes. It is now usually served with breakfast as part of the Ulster Fry. You can experience the old style of cooking potato bread on a griddle over an open fire at the Ulster Folk & Transport Museum in Holywood or at the Ulster American Folk Park in Omagh.


225g (8oz) warm mashed potatoes

25g (1oz) butter

50g (2oz) plain flour

1/2 teaspoon salt



1. Add the butter and salt to the warm mashed potatoes. Work in the flour to make a dough.

2. Split the mix in two and roll on a floured board and then work into two circles about 1/2cm (1/4”) thick.

3. Cut the circles into quarters and bake on a lightly greased hot griddle or heavy pan until browned on both sides – about two to three minutes on each side.

4. For a modern twist, serve warm with maple syrup, or with sugar and a little lemon wedge.