Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Fadge (Irish Potato Bread)
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- #72239
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds unpeeled "old" potatoes
1 egg, beaten
1/2 stick butter
3 tablespoons flour
1 1/2 tablespoon chopped parsley
1 1/2 tablespoon chopped chives
1 1/2 tablespoon chopped lemon thyme (these three mixed, optional)
creamy milk
salt
freshly ground black pepper
seasoned flour
bacon fat or butter for frying
directions
Boil the potatoes in their jackets, pull off the skins and mash right away. Add egg, butter, flour and herbs (if using), mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if mixture is too stiff.
Shape into a 1" round and then cut into equal pieces. Dip in seasoned flour.
Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes each side).
Serve on its own hot plate with a blob of butter melting on top.
added by
tania
nutrition data
Nutritional data has not been calculated yet.
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