Description
Authentic Irish Potato Farls are traditional Irish potato cakes made from mashed potatoes, flour, and butter, cooked in a skillet until golden and crispy on the outside while soft and fluffy inside. Perfect as a hearty breakfast or a comforting side dish.
Ingredients
Scale
Potatoes
- 4 cups (650g/1lb 7oz) peeled and chopped potatoes (Russet, Maris Piper, or Roosters)
Dry Ingredients
- ¾ cup (4oz/115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
Wet Ingredients
- 2 tablespoons (1oz/28g) butter plus extra for cooking
Instructions
- Peel and Chop Potatoes: Peel the potatoes and chop them into cubes. Weigh them after chopping for accuracy according to the recipe.
- Cook Potatoes: Steam or boil the cubed potatoes in a medium pot until tender, which should take about 20-25 minutes.
- Drain and Dry: Remove the potatoes and place them in a sieve or colander over a bowl, allowing moisture to drain and potatoes to dry slightly for 5 minutes.
- Mash Potatoes: While still hot, pass the potatoes through a sieve, ricer, or mash them until light and fluffy to ensure smooth texture for the dough.
- Make Dough: Add the flour, sea salt, black pepper, and melted butter into the mashed potatoes. Stir and mix until a dough ball forms.
- Shape Farls: Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Use a large knife to cut the disc into 6 triangle-shaped pieces (farls).
- Cook Farls: Heat a large knob of butter in a frying pan or skillet over medium heat until bubbling. Place the farls in the pan and cook for 5 minutes or until golden brown and crisp on one side.
- Flip and Cook Other Side: Carefully flip the farls and cook for another 4-5 minutes until the other side is golden and crispy. The inside should stay soft and fluffy.
- Serve: Serve immediately while hot, as a part of traditional Irish breakfast or enjoy on their own.
Notes
- Ensure potatoes are still hot when mixing with flour for easier dough formation.
- You can use a potato ricer or masher if you don’t have a sieve for mashing.
- Cooking with butter gives a richer flavor and crispier texture, but you can use oil as a substitute.
- Serve farls with eggs, sausages, or as a snack with butter and jam.
- Leftover farls can be reheated in a pan or toaster for a quick snack.
Nutrition
- Serving Size: 1 farl (approximately 80g)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
