Tillie Morrison's real Ballymoney fadge recipe

1. Boil a Dutch oven of peeled potatoes, or warm up cold, mashed potatoes,
by heating a bit of milk (1/2 c.)in a pot and stirring in potatoes until
they are heated right through. (I used Yukon Gold potatoes as they are
mealy and lovely to mash nice and smooth.)

2. Mash and add quite a bit of salt. I added 2 T. Use a tiny bit of milk
for flavour.

3. Let potatoes cool off so fadge won't be runny.

4. Put flour into the potatoes, about 1 C. for this amount of potatoes, and
mash.

5. Flour your pastry sheet well. Empty dough onto sheet. Knead in more
flour. Work until smooth. Form a long roll.

6. Cut off a piece of roll. Roll out, not too thin, and make triangles or
squares with a knife.

7. Have frying pan hot. A cast iron pan over gas flame works best, but I
used my electric frying pan plus a square teflon pan, on my electric range.
Turn down if fadge cooks too soon. Cook till nicely browned on one side.
Then, turn pieces over and cook other side, till nicely freckled.

8. Put on wire rack to cool.

9. Cut off another portion of the potato/flour roll, and continue as
above.

Fadge is good hot, right off the griddle, with butter, or cooked the next
day with bacon and eggs. Fry the bacon first, to get bacon fat in the pan.
Put the fadge into the hot bacon fat to cook. I also cook Canadian peameal
bacon to add to the thinner, fatty bacon. Fry eggs last, and serve with
good strong tea!

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