Irish Potato Bread (Irish Potato Cakes or Farls)
User Reviews
4.9
Irish Potato Bread (Irish Potato Cakes or Farls)
Description
Irish Potato Bread, also known as Irish Potato Cakes or Farls, starts with boiled russet potatoes that are peeled (or left skin on if preferred) and riced or mashed thoroughly to a smooth consistency. Softened butter and salt are incorporated before lightly folding in sifted flour to form a soft dough that holds its shape.
The dough is divided and rolled out to about one-third inch thick, then cut into quarters to create the characteristic triangular farls. These are cooked on a medium to medium-high preheated pan or griddle without added fat until both sides turn golden brown and develop a light crust while remaining tender inside.
Traditionally, these cakes are finished by frying in the bacon fat used for cooking the bacon, which imparts a smoky depth to the otherwise mild potato bread. They can be eaten warm as a side or snack and store well if cooled.
Use quality ingredients, especially good butter and fresh potatoes, for the best flavor and texture.
Ingredients
- 4 large russet potato boiled in salted water-preferably with the skin still on, should weigh 1 lb/455 grams after cooking
- 2 ½ oz flour (sifted)
- 1 oz butter (softened, I use Kerrygold)
- ½ tsp kosher salt (or sea salt)
Instructions
- If not using leftover mashed potatoes, peel the boiled potatoes.
- Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
- Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
- Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
- These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!
Notes
- For better texture, use a potato ricer rather than mashing by hand if possible.
- Cook the cakes on a dry pan to form a crisp, golden crust without greasiness.
- Optionally, fry finished cakes in leftover bacon fat for traditional flavor enhancement.
- Use quality butter and freshly boiled potatoes to ensure the best taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 2 pieces | |
| Calories | 203kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 178mg | 7% |
| Potassium | 780mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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