Potato Apple Bread (Irish Cuisine)

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Potato Apple Bread is similar to a fadge or an Irish Potato Bread-Boxty. It is a popular breakfast snack or a tasty dessert filled with sweetened apples from north-eastern Ireland and especially around Halloween.

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Apples and Potatoes

Potatoes and Apples are an important part of Ireland’s Diet. Apples have been grown in Ireland for at least 3000 years and I have read that St. Patrick is said to have planted a number of apple trees in Ireland.

Similarly, Potatoes are an important part of the Irish Diet. Without Potatoes, there would have been no crisp or no fish and chips. Potatoes can grow easily in good and poor soil and soon years ago, many families across Ireland were dependent on the potato. 

A little History

The poor people did not grow any other types of food except potatoes and then the Potato Blight in 1845 ruined the potato crops all over Ireland and many people died from hunger because they had no other food to eat. This is known as the Great Irish Famine and lasted for almost 5 years. The people who were farming after the famine tried not to depend on potato alone for their food. 

Leftover Potatoes Recipe

This bread is made from leftover potatoes, but I had none so I made it using fresh ones. Similar to the Boxty – Irish Potato Flatbread this is best made using floury potatoes. The potatoes are mashed and mixed along with a bit of butter and flour. 

Recipe process of Potato Apple Bread

Apples are cooked until tender. Now one can either just cut them in slices and use them as filling or mash them or cut them into bite-size pieces. I have cut them into bite-size pieces as I like them a bit chunky added just a small amount of sugar and cinnamon and they were done. 

These flatbreads were pretty heavy with the potato and apple but we enjoyed them thoroughly for our weekend brunch. For serving, I would say a bit of sour cream on the side will do no harm 🙂

Potato Apple Bread

Potato Apple bread is similar to a fadge or an Irish Potato Bread – Boxty and is popular in north-eastern Ireland around Halloween.

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Course: Breakfast, Main Course, Snacks

Cuisine: Irish

Keyword: Apple, FlatBread, Potato

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Flatbreads

Author: Renu Agrawal-Dongre

Equipment

• Pan
• Fork
• Masher

Ingredients

Potato Filling

• 1 medium size Apples (I have used normal red eating apples)
• 1/4 teaspoon Cinnamon (Optional)
• pinch Salt
• 1-2 tbsp Water

For the Dough

• 3/4 Cup All purpose Flour
• 2 medium size Boiled Potatoes (Around 300 gms)
• 1 tbsp Softened Butter
• 1 teaspoon Salt (If butter is unsalted)
• 1/2 teaspoon Sugar (Optional)
• 1-2 tbsp Butter For Shallow Frying

Instructions

Dough

• Mash the potatoes very finely so that you do not have any lumps.
• Add in the butter, flour and salt and combine to a smooth dough. Keep it aside.

Apple Filling

• Finely chop the apples (One can grate too – depends on how you like it.)
• In a pan, add a tablespoon of water, apples and a pinch of salt. 
• Let it cook on slow to medium until soft (Depends on how you like). This takes a while.
• Once they are soft yet crunchy, add the sugar and cinnamon. I then gently pressed them with the back of the spoon. Cook them for a minute more.
• Let it cool.
  

Assembling

• Divide the potato mixture into equal size balls (Will make 4 with the above mix).
• Roll each into 3 inch circles and 1/4 inch thick. 
• There are two ways I did this. One is put the mix in the center of one bread and spread it across, leaving 1 cm from the edges.
• Gently put another bread on top of it and press and seal the edges. One can use a fork to make some beautiful pattern.
• Another way is put the filling in center, and spread it only on half the circle. (Semicircle) leaving 1 cm on the sides.
• Flip the other part on the top of this and seal.
  
• Shallow fry them using butter on slow to medium until cooked or golden brown on both the sides.
  
• Serve it warm as is or with a dollop of sour cream.
  

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Recipes in this series of A-Z International FlatBreads

• A- Afghani Bolani
• B- Boxty – Irish Potato FlatBread
• C- Corn Tortilla
• D- Dhal Puri
• E-English Muffins
• F-Farinata Genovese : Ligurian Chickpea Flatbread
• Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)
• H- Harcha (Moroccan FlatBread)
• I – Injera (Ethiopian FlatBread)
• J-Jamaican FlatBread – Bammy
• K-Knäckebröd – Swedish Multi-Seed Crispbread
• L- Lachuch (Yemenite FlatBread)
• M-Manakish Za’atar (Levantine Flatbread)
• N-Noni Afghani (Afghan Flatbread)
• O-Omani Maldouf – A FlatBread made with Dates
• P-Potato Apple Bread
• Q-Qistibi
• Rye Flatbread (Icelandic)
• Syrian Pita Bread
• Tiganopsomo – The Greek version of fried bread
• Uzbek Flatbread – Obi Non
• Venezuela’s Flatbread – Arepa
• Warqi Paratha
• Xaxaba Diphaphata (Flatbread from Botswana)
• Yufka (Turkish Flatbread)
• Zhingyalov Hats (Armenian Flatbread)

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