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)
- Heat oven to 400°. Combine flour, bacon fat, and salt in a bowl and mix until pea-size crumbs form; add mashed potatoes and milk, mixing to form a smooth dough. Roll out onto a lightly floured surface into a 9 1⁄2” x 9 1⁄2” square. Cut into twenty 2 1⁄2” squares, rerolling dough as needed. Bake on a parchment paper–lined baking sheet until lightly golden, 20 minutes, rotating pans halfway through; transfer to a wire rack to cool.
- Heat bacon fat over medium-high heat; cook bread until warmed through and golden, flipping once, about 2 minutes. Serve warm with scallions if you like.