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Irish Potato Cakes (Potato Farls)
4.6 from 76 votes

Irish Potato Cakes (Potato Farls)

Irish Potato Cakes, or Potato Farls, mix fluffy mashed potatoes with flour, butter, salt, and pepper, shaped into a thick disk and cut into wedges before pan-frying in butter until golden and crispy. The result is a tender yet crisp fried potato cake with a mild seasoning, often served as a side or for breakfast.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Calories: 220 kcal
Course: Side Dish, Breakfast
Cuisine: Irish

Ingredients

Potato Cakes
  • 2 pounds potato such as Russets or Yukon gold
  • 1 cup all-purpose flour
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper freshly ground
  • 3 tablespoons butter
For Frying
  • 3 tablespoons butter

Instructions

    Cup of Yum
  1. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
  2. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
  3. Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible.
  4. To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
  5. Flatten the dough into an 8-inch disk on a lightly floured surface, about 1-inch thick then cut into 8 triangles, like cutting a pizza.
  6. Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.

Notes

  • Use about equal-sized potato pieces to ensure uniform cooking.
  • If using leftover mashed potatoes, allow them to reach room temperature or use very soft or melted butter for ease of mixing.
  • Adjust flour amount based on dough consistency and humidity; less may be needed in dry climates.
  • You may substitute half the mashed potatoes with shredded potatoes for variation.
  • Store cooked cakes in an airtight container in the fridge up to 2 days or freeze for up to 3 months. Flash freezing before storing prevents sticking.
  • Thaw frozen cakes overnight in the refrigerator before frying.

Nutrition Information

Serving 1cake Calories 220kcal (11%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 23mg (8%) Sodium 154mg (6%) Potassium 498mg (11%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 265IU (5%) Vitamin C 22mg (24%) Calcium 19mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 220

% Daily Value*

Serving 1cake
Calories 220kcal 11%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 23mg 8%
Sodium 154mg 6%
Potassium 498mg 11%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 265IU 5%
Vitamin C 22mg 24%
Calcium 19mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.