These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that's a traditional part of the Northern Irish breakfast known as an Ulster Fry. Kitchen assistant Kaitlin Hill's mom makes them for her family every St. Patrick's Day, baking them first in the oven and then frying them in bacon fat for a crispy, golden exterior.
- 1 1⁄2 cups self-rising flour, plus more for dusting
- 2 tbsp. 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)