Irish Potato Bread

Irish Potato Bread
Put any amount of cooked, leftover mashed potatoes made with real Idaho potatoes, milk and butter. Add handfuls of flour and knead until you get the consistency of pie dough. Roll out a handful on floured board until ¼ inch thick and about 9 inches in diameter. Cut into quarters. Repeat until all the potato mixture is used.
On hot flat griddle or pan, bake pieces on top of stove until small brown spots appear on the bottom of the potato bread. Turn over and do the same to the other side. Cool, then refrigerate overnight or freeze. (Then defrost when needed).
To eat, fry in margarine, butter, or bacon fat. Serve for breakfast with eggs, etc.
Susan Kennedy McGloughlin as preserved by Marilyn Lee McGloughlin Berger
*Aunt Marilyn's annual Potato Bread Breakfast is a very important tradition in tthe McGloughlin Family. It is one of the few times in the year that we are all together. In addition to potato bread, lovingly made by Aunt Marilyn, this breakfast feast features eggs -any way you like them, bacon, scrapple, sausage, doughnuts, danish, fresh fruit, juice and coffee. After consuming this, we stagger to the living room and exchange gifts.