Categories: Breads, Irish 
      Yield: 1 servings 
  
      2 lb Unpeeled "old" potatoes 
      1    Egg, beaten 
    1/2    Stick butter 
      3 tb Flour 
  1 1/2 tb Chopped parsley 
  1 1/2 tb Chopped chives 
  1 1/2 tb Chopped lemon thyme 
           -(these three mixed, opt) 
           Creamy milk 
           Salt 
           Freshly ground pepper 
           Seasoned flour 
           Bacon fat or butter for 
           -frying 
  
  (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; 
  $12.95) 
   
  Boil the potatoes in their jackets, pull off the skins and mash straight 
  away. 
   
  Add the egg, butter, flour and herbs (if using) and mix well. Season with 
  plenty of salt and pepper, adding a few drops of creamy milk if the mixture 
  is too stiff. 
   
  Shape into a 1" round and then cut into eight pieces. Dip in seasoned 
  flour. 
   
  Bake on a griddle over an open fire or fry in bacon fat or melted butter on 
  a gentle heat. Cook the fadge until crusty and golden on one side, then 
  flip over and cook on the other side (about 4-5 minutes on each side). 
   
  Serve on its own on hot plates with a blob of butter melting on top.