Moist and dense is the best way to describe this traditional Irish Potato Bread. The ingredients are somewhat similar to that of Boxty, incorporating both mashed and raw potatoes, as well as green onion. Reminiscent of a large biscuit, this baking powder skillet bread uses a combination of white and whole wheat flour for an added depth of flavor.
Irish Potato Bread
Cooks note: This recipe is a great use of left-over mashed potatoes. Allow the bread to rest for an hour after removing from the oven before slicing to avoid crumbling.
- ¾ cup mashed potatoes, room temp
- ¾ cup grated raw potato
- 1 whole egg
- 1 egg white
- 1/3 cup vegetable oil
- ¾ cup milk
- 3 Tablespoons green onion, thinly sliced
- 1 teaspoon caraway seed
- 3 cups all-purpose flour
- ¼ whole wheat flour
- 2 Tablespoon baking powder
- 1 teaspoon salt
Position rack in the center of the oven and heat to 375º F. Grease the inside of an 8″ cast iron skillet or baking dish and set aside.
Mix together the mashed and grated potatoes. Add in egg and egg white, oil, and milk until well combined.
In another mixing bowl stir together, green onion, caraway seed, flours, and salt.
Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky). Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms. Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly. Using a sharp knife cut an “X” into the top about ½” deep.
Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped.
Remove from oven and let stand for 5 minutes before removing bread from the pan. Place bread on a wire rack to cool. Allow bread to rest for an hour before slicing to avoid crumbling.