County Tyrone here, and an absolute connoisseur of what the rest of the world calls "Potato Bread", but Tyrone people call "Slim". Now, in no way am I going to question a professional, but at least in my wee bit of the Emerald Isle, we don't go through all those shenanigans. First, no melted butter in the mix, but then, we never make the mix from cold spuds (again, I'm from Tyrone, they're spuds!), and if they're still warm, they'll stick together without it. And when we have the dough rolled out and cut into squares, we don't stick it in the oven either. Nope, it's straight to the pan for these little beauties, a little butter melted to grease it, and in they go! Fry until golden brown, flip over and do the same to the other side, remove and repeat until all slim squares are finished. You should keep them warm in a low heat in the oven as they come off the pan. Then add butter, a cuppa tea, and sit down to the most amazing thing ever to leave these shores. "Will they keep?", I hear you ask. I've no idea, this has never been tested because once you start eating them, you'll clear the plate!
….and waayyy too much flour😱. I’d use 4pt spud to 1pt flour maybe slightly less, my gran would start with a couple of handfuls (and she had wee hands) regardless of how much mash there was bring it together and just add a few good pinches of flour as she worked it til it felt “fadgey”. Roll out til it’s about thick pancake width, divvy up the slices and straight into the frying pan a few mins each side. Eat. The only variation I’ve made to this is to dry fry i.e very little grease/butter the “raw” slices, let them cool and then refry with loads of butter or toast them and slather with butter. These keep better if you’re saving for a good fry up too. I wonder if this fellas version is what my gran would have called potato farl? It does look more “bready”.
12/2023 Good memories ! My mother ( of Irish decent ) made thease when I was a kid. Always layed out i rounds and cut into 1/4s . ALWAYS eaten hot off the stove with butter or home made jam , NEVER any leftovers for the next day . Havent had any in decades , Im 62 . Love cooking , MUST bring back this tradition for my grandkids ! Ontario Canada .
Whenever my Irish relatives came to visit, my Granny (along with her two Brothers and Sister in law) would make this delicious bread to go along with our feast like breakfast. I can’t tell you how happy I am to have found this traditional recipe, the fried way. Granny has passed now and those days are long gone so I’m truly looking forward to making this. Thank you.
FABULOSO!! Thank you - effortless recipe and it does not crumble or go too limp when you fry it by the looks of it. So great. Will give it a go. Thank you .
Hi Ana Here you go :-) Ingredients 500gms potato 500gms flour 50gms butter 1 tablespoon salt 1 tablespoon of pepper 1 tablespoon of herbs of your choice
I have eaten these all my life; we call 'em "pratie cakes"(rhymes with "Katie"). Only difference, we roll 'em out in a circle and cut 'em with a glass. No oven. Just saute in butter or avocado oil. Slice 'em open and cover with brown gravy. Makes a great side for a "meat cake" which is a fat burger, baked in the oven, no bun. Some use a sprinkle of caraway seeds in the dough.
HI Sebastian, everyone's oven is different so maybe leave yours in the oven for an extra 5 minutes so that it cooks in the middle. Let me know if this works for you.
It's nightime in Australia and I'm homesick. Just saw this and home doesn't seem that all that far away for now. Making a batch of these tomorrow. Good man. Thanks for posting!
Whenever I had tater bread in my stepfather's mother's house in County Down it always seemed to have very thin slices of cooked potato in it. How did she manage that? It tasted almost as if it had miniature chips in it. Beautiful as part of a full English (Irish?).
@@TheGlobalLocalCafe thank you! I had a bash at it earlier the flour and potatoes were equal and I guessed the butter it was lovely I love Tato bread but never made it myself cheers :)
@@tracymagowan2652 how wonderful!! That is great to hear. I love it too. It is so good. My wife loves it with bacon and avocado. It's really delicious with most things really. :-)
I am from NI but live in the south of France. When I wanted to buy a griddle that I could put on the gas ring I ende up buying a cast iron one in SPAIN but I really like potato and soda bread. It was only a hour's drive.
County Tyrone here, and an absolute connoisseur of what the rest of the world calls "Potato Bread", but Tyrone people call "Slim".
Now, in no way am I going to question a professional, but at least in my wee bit of the Emerald Isle, we don't go through all those shenanigans. First, no melted butter in the mix, but then, we never make the mix from cold spuds (again, I'm from Tyrone, they're spuds!), and if they're still warm, they'll stick together without it.
And when we have the dough rolled out and cut into squares, we don't stick it in the oven either. Nope, it's straight to the pan for these little beauties, a little butter melted to grease it, and in they go!
Fry until golden brown, flip over and do the same to the other side, remove and repeat until all slim squares are finished. You should keep them warm in a low heat in the oven as they come off the pan.
Then add butter, a cuppa tea, and sit down to the most amazing thing ever to leave these shores. "Will they keep?", I hear you ask. I've no idea, this has never been tested because once you start eating them, you'll clear the plate!
….and waayyy too much flour😱. I’d use 4pt spud to 1pt flour maybe slightly less, my gran would start with a couple of handfuls (and she had wee hands) regardless of how much mash there was bring it together and just add a few good pinches of flour as she worked it til it felt “fadgey”. Roll out til it’s about thick pancake width, divvy up the slices and straight into the frying pan a few mins each side. Eat.
The only variation I’ve made to this is to dry fry i.e very little grease/butter the “raw” slices, let them cool and then refry with loads of butter or toast them and slather with butter. These keep better if you’re saving for a good fry up too.
I wonder if this fellas version is what my gran would have called potato farl? It does look more “bready”.
Me Dad always called it Slim, plus the kitchen sink was referred to as the Jaw Box !
First add some butter - Then some more butter - Then to finish it off - FRY it in…
Butter!
What a legend!
12/2023 Good memories ! My mother ( of Irish decent ) made thease when I was a kid. Always layed out i rounds and cut into 1/4s . ALWAYS eaten hot off the stove with butter or home made jam , NEVER any leftovers for the next day . Havent had any in decades , Im 62 . Love cooking , MUST bring back this tradition for my grandkids ! Ontario Canada .
Whenever my Irish relatives came to visit, my Granny (along with her two
Brothers and Sister in law) would make this delicious bread to go along with our feast like breakfast. I can’t tell you how happy I am to have found this traditional recipe, the fried way. Granny has passed now and those days are long gone so I’m truly looking forward to making this. Thank you.
Wonderful
Let me know how it turns out
Excellent recipe, poor sound quality for me.
Birdy
It was one of my first vids so I was just learning :-)
FABULOSO!! Thank you - effortless recipe and it does not crumble or go too limp when you fry it by the looks of it. So great. Will give it a go. Thank you .
Oh thanks so much! No it doesn't crumble or go limp , that is very true. Let me know how you go whe you try it. :-)
Great easy recipe, didn’t know it needed to be baked, thanks for sharing.
Lethal with the 🧈
Hi Eamon! So glad you liked it. Yes, the baking stops the potato and flour from turing black particularly if you're not going to use it right away.
Nothing like butter! 😉
Red Chef looks great thank you for posting the video.
Thanks so much! Appreciate the comment :-)
Is the recipe w/ the ingredient amounts written down somewhere?
Hi Ana
Here you go :-)
Ingredients
500gms potato
500gms flour
50gms butter
1 tablespoon salt
1 tablespoon of pepper
1 tablespoon of herbs of your choice
I have eaten these all my life; we call 'em "pratie cakes"(rhymes with "Katie"). Only difference, we roll 'em out in a circle and cut 'em with a glass. No oven. Just saute in butter or avocado oil. Slice 'em open and cover with brown gravy. Makes a great side for a "meat cake" which is a fat burger, baked in the oven, no bun. Some use a sprinkle of caraway seeds in the dough.
Sounds awesome!
Made this today! It’s was delicious! Thanks for the tips!
Amazing!! Glad you liked it!! Brillant work.
Could I use oat-flour ?
Finally! A real Irish potato bread recipe! Sod this crap with yeast and a million other ingredients.
Glad you like it!
Will have to try this 👍😋🇺🇲
Excellent , have used your recipe twice , Thank You Red 👍🧑🍳
Mine came out under cooked in the middle
HI Sebastian, everyone's oven is different so maybe leave yours in the oven for an extra 5 minutes so that it cooks in the middle. Let me know if this works for you.
Turn your phone on it’s side your picture is only 1/3 of the screen in the middle
Yes, thank you . We are learning as we go. Check out some of our newer videos. We are improving I think :-)
Just amazing! loves from Brazil
Thank you very much! I wish I could get to Brazil one day! All the best :-)
@@TheGlobalLocalCafe one day, when the situation here get better!
@@pauloedermedeiroscardoso4020 absolutely! Take care
@@TheGlobalLocalCafe thanks! You too, hope one day we'll both visit our contries
Loved this.
Make some "Boxty Bread' for us.
M 🎹
It's nightime in Australia and I'm homesick. Just saw this and home doesn't seem that all that far away for now. Making a batch of these tomorrow. Good man. Thanks for posting!
So glad I could make you feel at home! Enjoy!
Love it 😀 😍 ❤ new subscriber here 🙋🏽♀️🙋🏽♀️🙋🏽♀️🙋🏽♀️🙋🏽♀️🙋🏽♀️
HI! Thank you so much. So sorry been out of action thanks to Covid but happy you liked the video. All the best :-)
this is the recipe i was wanting thank you
Most welcome 😊
Im definitely gonna try this
You’re my new favourite TH-camr.
Oh wow! Seriously? I feel very honoured. Thank you so so much!
Too much flower imo.
Why do you think so? What is your recipe? Are you a Chef?
Much too much flour.
I guess that's you opinion ;-)
Whenever I had tater bread in my stepfather's mother's house in County Down it always seemed to have very thin slices of cooked potato in it. How did she manage that? It tasted almost as if it had miniature chips in it. Beautiful as part of a full English (Irish?).
It's used in an Ulster Fry but often cooked in the fat left by the bacon rashes and sausages
Interesting! I'll be sure to look into it
Nice one thank you 👍🏻
Thanks for watching :-)
If I put this in a normal loaf tin would it rise into a loaf of bread
No, not this recipe sorry
Going to make this after work ☘️
Oh great! Please let me know how you go :-)
@@TheGlobalLocalCafe I will definitely .
Look forward to having this with egg and bacon.
Great idea! You will love it. If you have some avocado, add that too 💛
What Are the measurements of everything?
I'm from Northern Ireland and eat potato bread all the time.. I think it's about time I learned to make my own lol
I'm also from NI and I can promise you that the difference between home made and the industrial version, there's just no comparison!
please do and let me know how it turns out.
Waoooooo yammy 😍👌💪💖
Thank you so much! try it - it is really great!
Flour pancakes.
Call them what you will
Looking good! How much butter roughly?cheers!
Hi! Thank you :-) I use about 1kg of flour and 1 kg of mashed potato and I have added 200 grams of butter to it. Hope this helps?
@@TheGlobalLocalCafe thank you! I had a bash at it earlier the flour and potatoes were equal and I guessed the butter it was lovely I love Tato bread but never made it myself cheers :)
@@tracymagowan2652 how wonderful!! That is great to hear. I love it too. It is so good. My wife loves it with bacon and avocado. It's really delicious with most things really. :-)
to much flour,should be 25-33%
This is my grandmother's recipe so I will be sticking with this one. It hasn't failed me yet :-)
@@TheGlobalLocalCafe this is the same as my mothers recipe 1/2 and 1/2
@@WriteSoul oh brilliant! Thanks for your comment. You know its delicious the :-)
Far too much flour 40z to 1lb of potatoes
50/50 is right ☘👩🍳
This is the best
Thank you. So glad you like it!
Is it just plain flour?
Hi Damian - apologies for the late response but yes, it is just plain flour :-)
@@TheGlobalLocalCafe Thanks
@@bigjolly1000 no problem! Good luck and let me know how you go :-)
That's a lovely looking bit of potato bread!
So good!
dry fry or gridle them
That definitely is an option :-)
I am from NI but live in the south of France. When I wanted to buy a griddle that I could put on the gas ring I ende up buying a cast iron one in SPAIN but I really like potato and soda bread. It was only a hour's drive.