Skip to Content

Irish Potato Bread


  • 1½ 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
  • 1½ cups mashed potatoes (about 3 large potatoes, boiled and mashed)
  • ¼ cup milk
  • 2 scallions, thinly sliced crosswise, for garnish (optional)


Heat oven to 400 F. 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 9½” x 9½” square. Cut into twenty 2½” 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.

Adapted from Saveur