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4.6 from 114 votes

Irish Potato Cakes (Potato Farls)

A super easy recipe for Irish Potato Cakes also known as Potato Farls. Yukon gold potatoes are mashed with butter and flour then formed into triangles and fried to perfection. These Potato Cakes are incredibly creamy on the inside and super crispy on the outside, making for an exceptional side dish for almost any occasion.

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

Ingredients

Potato Cakes
  • 2 pounds potatoes 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

  • If using leftover mashed potatoes, I'd recommend taking them out of the fridge for about 20 minutes before combining with butter, or use really soft or melted butter.
  • You may need to adjust your flour amount. For example, if you live in a dry climate, you may require less.
  • If preferred, you can use half mashed and half shredded potatoes.
  • Leftover cooled potato cakes can be refrigerated for up to 2 days in an airtight container.
  • Let the potato cakes cool completely, then place in an airtight container or freezer bag for up to 3 months. You can also flash freeze them first by placing them on a baking sheet and freezing until solid. Then simply wrap them up or just place them in an airtight container and freeze.
  • Thaw the frozen potato cakes in the refrigerator overnight, then simply follow the instructions to fry them.

Nutrition Information

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

Nutrition Facts

Serving: 8Serving

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.