Fadge - Irish Potato Bread

Ingredients: 

- 1 pound (500 grams) potatoes, cooked and mashed or leftover mashed potatoes

- 2 tablespoons (30 grams) unsalted butter, melted, plus a little extra for greasing

- 1/2 teaspoon salt

- 1 medium egg

- 4 ounces (115 grams) all-purpose flour, plus a little extra for rolling out

- 1 teaspoon baking powder

Directions: 

1) Gather the ingredients. 2) Preheat the oven to 400 F/205 C/Gas 6. Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough. 3) Heavily flour your work surface of the board, if you don't use enough flour the dough will stick to the board. 4) Roll out the dough to approximately ½ inch/1 centimeter thickness. 5) Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be. 6) Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet 7) Bake the rounds in the center of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly. These delicious rounds need to be eaten while they are freshly cooked and warm. 

Corned Beef and Cabbage

Ingredients: 

- 1 (3 pound) corned beef brisket with spice packet

- 10 small red potatoes

- 5 medium carrots

- 1 large head cabbage

Directions: 

1) Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. 2) While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. 3) When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. 4) Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.  5) Slice meat across the grain. Serve with vegetables and broth