Northern Irish Potato Bread 

If you've never had - or heard of - Northern Irish potato bread (or potato farls), you're in for a treat. This easy-to-make dish is not a yeast-risen bread with potato flour; it's more a cousin of potato pancakes or latkes. Potato bread topped with brown sauce makes for a great snack - even a party appetizer, made smaller and topped like latkes - but it's highest calling is to be tucked into a Northern Irish soda for the best breakfast sandwich ever.
Ingredients:
2 pounds/ 900 g potatoes, peeled, boiled, riced/mashed, and cooled to room temperature
3 tablespoons/ 36 g butter, melted
3/4 teaspoon salt
1 1/2 cups/ 185 g flour, more for rolling
vegetable oil for cooking
In a large bowl, stir potatoes, butter, and salt to combine. Add flour in three additions, stirring with a wooden spoon, then with floured hands as needed. If dough is not holding together when squeezed, add a bit more flour. Turn dough onto a floured counter, knead a few times, then roll out to a thickness of about 4 mm/ a bit less than 1/4 inch. Cut into wedges or squares. Heat oil in a skillet over medium heat. Cook potato bread until golden brown on each side, adding more oil as needed. Rewarm in oiled pan to serve, ideally with Northern Irish soda bread!
Northern Irish Soda Bread: • Northern Irish Soda Bread
Yield: about 20 2x3-inch pieces
Storage: potato bread keeps in the refrigerator for 5 days.
Do ahead: potatoes can be boiled and mashed a day before making the potato bread.
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