Irish Potato Farls
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4.9
45 reviews
Excellent
Irish Potato Farls
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This traditional Irish Potato Farls recipe is so easy! Also known as potato bread or cakes, Farls are a tasty classic breakfast from Ireland.
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Ingredients
- 2 cups (500g) mashed potato (from 500g peeled potatoes, approx 3 medium potatoes)
- 1 tablespoon butter plus extra for frying
- Pinch of salt
- ¾ cup (100g) all-purpose flour (plain flour), plus extra for dusting
- ½ teaspoon baking powder
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Instructions
- Boil the potatoes in a pan until tender, approx 10-15 minutes depending on the size of the chunks.
- Drain well, then mash or use a potato ricer.
- Stir in the butter and salt (if your mashed potatoes are cold, then melt the butter first).
- Stir the flour and baking powder together, then add to the potatoes. Stir or use your hands to bring it together into a dough.
- Lightly flour the work surface, then roll ⅓ of the dough out to a circle about 5mm thick. Dust the top with a little flour and cut the circle into four pieces with a cross.
- Heat a large dry frying pan (no oil or butter) and fry the farls in batches for 3-4 minutes on each side until they get dark spots and are cooked through. Repeat rolling and frying the rest of the dough.
- To serve, heat a pan, spread both sides of the farls with butter and fry each side for a few minutes until crispy and warm.
Notes
- Storing: Farls can be stored in an airtight container in the fridge for up to 4 days. To reheat, add some butter to a skillet and heat them on each side over medium-high heat until warmed through.
- Freezing: You can freeze cooked potato farls by putting bits of baking paper between them and adding them to a freezer-safe bag or airtight container. They will stay fresh for about 3 months. Let them thaw and you can heat in a toaster, or fry in a frying pan with a bit of butter.
- Tips
- You can eat them cold after the first cooking, but they’re usually fried a second time with a little butter before serving warm.
- You can eat them cold after the first cooking, but they’re usually fried a second time with a little butter before serving warm.
- Wipe the flour out of the pan with a clean tea towel between batches so the excess flour doesn’t burn.
- Wipe the flour out of the pan with a clean tea towel between batches so the excess flour doesn’t burn.
- For best results getting your mashed potatoes to be creamy without being gummy, use a potato masher or a potato ricer.
- It’s important to initially cook the potato farls without any butter or oil in a dry pan to build up a crust with dark spots.
- Roll the farls to about 1cm thickness. The baking powder makes them rise ever so slightly, but they are still a thin potato cake.
- For best results, use a non-stick pan.
- Serving Suggestions
- Serve with an Ulster Fry (Northern Irish cooked breakfast).
- Serve with a side of hearty Baked Beans.
- Enjoy them with fried eggs and Carrot Soda Bread.
- Make them a brunch staple and serve with cream cheese and Vegan Smoked Salmon.
- Serve them on St Patrick's Day! Check out my other Irish recipes, including a naturally green Kale Soda Bread or Seeded Soda Bread.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
21mg
(1%)
Potassium
346mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Vitamin C
14mg
(16%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 21mg | 1% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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