By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
62 cal · 38 min
Irish Potato Bread
Recipe GLPR92244b51e23774
Traditional Irish potato bread is a simple, pillowy flatbread made from mashed potatoes, flour, and butter. This rustic bread is cooked on a griddle until golden and crispy on the outside while remaining soft within. Serve warm with butter for breakfast or as a comforting side.
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Ingredients
1 1/2 cups self-rising flour, plus more for dusting
2 tablespoons cold bacon fat or unsalted butter, cubed, plus more for frying
Kosher salt, to taste
1 1/2 cups mashed potatoes (about 3 large potatoes, boiled and mashed)
1/4 cup milk
2 scallions, thinly sliced crosswise, for garnish (optional)
Directions
Boil the potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain well and mash until smooth. If the potatoes are still warm, let them cool slightly.
In a large bowl, combine the mashed potatoes, self-rising flour, cold cubed bacon fat or butter, milk, and kosher salt to taste. Mix gently with a wooden spoon or your hands until a soft dough forms. Be careful not to overwork the dough.
Turn the dough out onto a work surface lightly dusted with self-rising flour. Dust the top with additional flour. Gently shape the dough into a flat round about 1/2 inch thick.
Using a knife, cut the round into 4 wedges, like a pizza.
Heat a griddle or large cast-iron skillet over medium heat and lightly grease it with bacon fat or butter.
Working in batches if needed, place the potato bread wedges on the hot griddle and cook for 4-5 minutes on the first side until golden brown and crispy.
Flip the wedges and cook for another 4-5 minutes on the second side until golden brown and heated through.
Transfer to a serving plate and serve warm. If desired, garnish with sliced scallions and additional butter.
Comments
This straightforward recipe uses everyday ingredients all available at any Charlotte grocer—flour, butter, milk, and potatoes are Harris Teeter staples, scallions appear year-round, and bacon fat is free if you cook bacon already. At roughly 50 cents per serving the cost is genuinely low, driven by potatoes and flour doing the heavy lifting. The stated 38 minutes understates the real time: you need boiled and mashed potatoes first (add 20 minutes if starting from raw), plus the dough must rest before pan-frying, making this closer to an hour start to finish on a weeknight. It reheats reasonably well in a skillet and feeds a crowd, but it demands active attention during frying and won't forgive a rushed cook, which limits its weeknight appeal despite its low price and authentic regional charm.
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