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Irish Potato Bread

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Prep: 60 min. •  Cook: 70 min. •  Makes: 1 Large Loaf (16 slices)


  • 2 (¾ lb. each) Biggins® potatoes, scrubbed
  • 1 large egg, plus 1 large egg white
  • ⅓ c. canola oil, plus additional for greasing the baking sheet
  • ¾ c. fat-free milk
  • 2 tbsp. minced chives (or the green part of a scallion)
  • ½ tsp. caraway seeds
  • 3 ¼ c. all-purpose flour, plus additional for dusting and kneading
  • 1 ½ tbsp. baking powder
  • 1 tsp. salt


Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position the rack in the center of the oven; preheat the oven to 375-degrees. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.

Peel the other potato and grate it through the large holes of a box grater. Squeeze of any excess moisture; add to the riced or mashed potatoes.

Stir in the egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 3 ¼ cups flour, baking powder and salt; stir with a wooden spoon until the mixture forms a soft, but sticky, dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1 tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky, but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about ½ inch.

Bake until golden brown, firm to the touch and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.