I make this bread when I have leftover mashed potatoes and little time. I heat a skillet and make four wedges in twenty minutes. Super Simple Authentic Irish Potato Bread Made in a Skillet fits right into a busy weeknight. It keeps well and warms the kitchen without fuss.
I like to keep the dough simple. I roll it into a round, cut it, and cook it while I finish other dinner parts. The bread is plain and homey. It goes with soups, eggs, or a quick salad. It has become a small habit that saves time and keeps meals fresh.
This is a quick potato flatbread made from leftover mashed potatoes and a bit of flour. It tastes mild, a little nutty from the potato, and has a thin crisp crust with a soft inside. People often make it for breakfast, quick lunches, or as a simple dinner side. It pairs well with soups, beans, or eggs, and it works when you want a fast, filling bread. For another easy side that cooks fast, try this simple bean dip to serve alongside.
Why make this recipe
This bread is quick to make and needs few things. It saves leftover mashed potatoes and turns them into a filling side. The dough mixes fast and cooks on a skillet in minutes. It is flexible: use more or less flour to get the dough you want. It fits many meals and tastes good warm or at room temperature. For a small, healthy boost to your meal plan, this dish is an easy choice and it cuts down on waste and extra shopping.
How to make this recipe
Start with cooled mashed potatoes, then mix and add flour until the dough is soft. You will shape and cut the dough, then cook each wedge in a hot skillet until both sides are brown. Expect quick hot steam from the potatoes while you cook; that is normal. The whole process links quickly: mix, form, and fry. If you want a bright small drink before or after the meal, try a sharp lemon-ginger shot to wake your taste buds while you cook: lemon-ginger-turmeric shot.
Ingredients
2 cups plain mashed potatoes (cooled), 1½–2 cups all-purpose flour, 1 teaspoon salt, 1–2 teaspoons butter or neutral oil (for cooking)
Plain mashed potatoes form the base and add moisture and potato flavor. Using cooled potatoes helps the dough hold together. Flour gives the dough structure; start with 1½ cups and add up to 2 cups if the potatoes are very wet. Salt brings out the taste. A little butter or neutral oil in the pan makes the surface crisp and adds a light, golden color to the bread.
Directions
Mix mashed potatoes and salt in a bowl.
Add flour gradually until a soft dough forms.
Shape into a 1-inch thick round; cut into 4 wedges.
Cook on a lightly greased skillet over medium heat, 3–4 minutes per side, until golden.
Serve warm.
Notes: Mix until the dough just holds together; overworking makes it dense. Adding flour slowly helps you stop at the right texture. Press the round to about 1 inch so it cooks evenly. Use medium heat so the inside warms through without burning the outside. Serve warm for the best texture.
How to serve this recipe
Serve the wedges warm right from the skillet. They pair well with butter, jam, or a soft cheese for breakfast. For lunch or dinner, place a wedge beside a bowl of soup or a simple salad. You can split a wedge and use it like a small sandwich with eggs or smoked fish. This meal works for quick family dinners, a solo lunch, or when friends drop by and you need something simple to offer.
How to store this recipe
Cool the cooked wedges completely before storing. Put them in an airtight container and keep them in the fridge for up to 3 days. To freeze, wrap each wedge in foil or place parchment between pieces and use a freezer bag; they last about 2 months. Reheat in a skillet over low heat to keep the crust crisp, or warm gently in the oven. Avoid the microwave if you want to keep the outer texture from getting soggy.
Tips to make this recipe
Use potatoes that are not too wet; if they are very soft, let them sit to lose steam. Add flour bit by bit to avoid a dry or sticky dough. If a wedge falls apart, press crumbs into the patty and cook a little longer. Keep the skillet at medium heat to get a golden crust without burning. For a fuller meal idea, serve with a savory main like this simple turkey leg dinner. Try not to flip too often; one flip gives the best browning.
Variation
You can add chopped fresh herbs like parsley or chives for a fresh lift. A small spoon of grated cheese in the dough gives a light savory change. For a crisper edge, roll the round a touch thinner before cutting. If you need gluten-free, try a small test batch with a gluten-free flour blend, but expect a different texture. Keep variations simple so the potato still leads the flavor. Too many add-ins can make shaping and frying harder.
FAQs
Q: Can I use instant mashed potatoes?
A: Yes, if rehydrated and not too dry. Adjust flour as needed.
Q: Can I make this without butter?
A: Yes. Use a neutral oil to fry instead for a lighter taste.
Q: How thick should the wedges be?
A: About 1 inch thick for even cooking.
Q: Can I cook more than four pieces at once?
A: Yes, but use a large skillet and avoid crowding.
Q: Do I need to chill the dough?
A: No, you can form and cook right away.
Conclusion
This potato bread is quick, low-stress, and works with many meals. It turns simple mashed potatoes into warm bread in under half an hour. For a tested version and notes on traditional methods, see a full recipe on Super Simple Authentic Irish Potato Bread – Belly Rumbles. For a look at how this flatbread fits classic cooking, read about Traditional Irish Potato Farls – Veggie Desserts.
Print
Super Simple Authentic Irish Potato Bread Made in a Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy potato flatbread made from leftover mashed potatoes, perfect as a side for soups, eggs, or a simple salad.
Ingredients
- 2 cups plain mashed potatoes (cooled)
- 1½–2 cups all-purpose flour
- 1 teaspoon salt
- 1–2 teaspoons butter or neutral oil (for cooking)
Instructions
- Mix mashed potatoes and salt in a bowl.
- Add flour gradually until a soft dough forms.
- Shape into a 1-inch thick round; cut into 4 wedges.
- Cook on a lightly greased skillet over medium heat, 3–4 minutes per side, until golden.
- Serve warm.
Notes
Mix until the dough just holds together; overworking makes it dense. Adding flour slowly helps you stop at the right texture. Press the round to about 1 inch so it cooks evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 wedge
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
