My Healthy Griddle Fried Mashed Potato Breads Recipes

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FADGE - IRISH POTATO BREAD



Fadge - Irish Potato Bread image

Fadge is also known as potato cakes, or potato pancakes. The recipe is simple and quick and a loaf of fadge makes a great emergency bread.

Provided by Elaine Lemm

Categories     Breakfast     Bread

Time 25m

Yield 4

Number Of Ingredients 6

1 pound/500 grams potatoes (cooked and mashed; can use leftover mashed potatoes)
1 ounce/30 grams butter (melted plus a little extra for greasing)
1/2 teaspoon salt
1 medium egg
4 ounces/115 grams all-purpose flour (plus a little extra for rolling out)
1 teaspoon baking powder

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F/205 C/Gas 6. Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough.
  • Heavily flour your work surface of the board, if you don't use enough flour the dough will stick to the board.
  • Roll out the dough to approximately ½ inch/1 centimeter thickness.
  • Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be.
  • Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet (they will be quite soft so you will need to handle carefully; a spatula helps).
  • Bake the rounds in the center of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly. These delicious rounds need to be eaten while they are freshly cooked and warm.

Nutrition Facts : Calories 277 kcal, Carbohydrate 46 g, Cholesterol 56 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 415 mg, Sugar 1 g, Fat 7 g, ServingSize Depends on cutter (4 servings), UnsaturatedFat 0 g

AMISH POTATO BREAD



Amish Potato Bread image

Sue Violette, of Neillsville, Wisconsin says, "A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it." -Sue Violette, Neillsville, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm fat-free milk (110° to 115°)
1/3 cup butter, softened
1/4 cup mashed potatoes (without added milk and butter)
3 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 193 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 276mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

IRISH POTATO FARLS



Irish Potato Farls image

The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.

Provided by Ita

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 4

Number Of Ingredients 4

4 medium potatoes, peeled and halved
1 pinch salt
¼ cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

Steps:

  • In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
  • Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
  • On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
  • Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 43.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 33.4 mg, Sugar 1.7 g

MY HEALTHY GRIDDLE-FRIED MASHED POTATO BREADS



My Healthy Griddle-Fried Mashed Potato Breads image

Number Of Ingredients 15

2 large russet potatoes (or any kind)
2 tablespoons Basic Ginger and Green Chili Pepper Paste
1 cup stone-ground durum whole wheat flour
1/4 cup all-purpose flour
1 tablespoon dried mint leaves
1 teaspoon dried fenugreek leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon , coarsely ground ajwain, seeds
2 tablespoons vegetable oil
1 tablespoon peeled minced fresh ginger
1/4 cup nonfat plain yogurt, whisked until smooth, if needed
chilled butter, to taste
1 cup stone-ground durum whole wheat flour in a medium bowl or a pie dish, for dusting

Steps:

  • 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the ginger chili paste.2. In a large bowl, with clean fingers, mix together the whole-wheat and all-purpose flours, mint and fenugreek leaves, green chili pepper, salt, black pepper, and ajwain seeds. Then mix in the potatoes, oil, and ginger. (By now there should be enough moisture to make the dough. If not, add up to 1/4 cup yogurt to make a semi-firm dough that does not stick to the fingers.) This dough does not require resting time, nor should it be kneaded.3. With lightly oiled hands, divide the dough equally into 10 to 12 round balls and cover with foil to prevent drying. Working with each ball of dough separately, coat with the dry flour, transfer to a cutting board or any other clean flat surface, and, with a rolling pin, roll into a thin 6 to 7-inch circle. (If the dough sticks to the rolling surface, dust with more flour.)4. Heat a tava or a griddle over medium-high heat and cook the breads, turning them once or twice until they are speckled with golden dots on both sides, about 1 minute per side. Remove from the griddle, lightly baste with butter, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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