Potato Bannock
Transform your humble spuds into a rustic and satisfying treat with this Potato Bannock recipe, a delightful twist on traditional bannock bread. Combining creamy mashed potatoes with simple pantry staples like flour, baking powder, and butter, these skillet-cooked bread rounds are tender, golden, and irresistibly comforting. Ready in just 35 minutes, this quick and easy recipe is perfect for serving as a side dish with soups, stews, or breakfast spreads. The soft, pillowy texture and buttery aroma make each bite irresistible, while the versatility of toppings—from jam to savory spreads—ensures it will become a staple in your kitchen. Whether you're looking to elevate your bread game or make the most of leftover potatoes, this Potato Bannock is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Butter
- 60 milliliters Milk
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
Peel the potatoes and chop them into even-sized chunks. Place them in a large pot of salted water and boil until tender, about 10-12 minutes.
Drain the potatoes thoroughly and mash them until smooth. Allow the mashed potatoes to cool slightly.
In a large mixing bowl, combine the mashed potatoes, flour, salt, baking powder, and butter. Mix until the butter is incorporated and the mixture forms a soft, slightly sticky dough.
Gradually add milk, a little at a time, mixing with your hands or a spoon until the dough comes together. You may not need all of the milk, so add it slowly.
Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough for 1-2 minutes until smooth and pliable.
Divide the dough into 4 equal portions. Flatten each portion into a round disk, about 1 cm (1/2 inch) thick.
Heat a large skillet or griddle over medium heat and add the vegetable oil or butter for cooking.
Cook each bannock in the skillet for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Once cooked, transfer the potato bannocks to a plate and cover with a clean kitchen towel to keep them warm.
Serve warm with butter, jam, or alongside soups and stews.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
