Ingredients
Potato Farls
- 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
Instructions
- Boil Potatoes: Boil the peeled potatoes in a pot of water until tender, about 10-15 minutes depending on chunk size. Drain thoroughly once cooked.
- Mash Potatoes: Mash the drained potatoes using a masher or potato ricer until smooth. Stir in the butter and salt while the potatoes are still warm, melting the butter if needed.
- Make Dough: Combine the flour and baking powder in a bowl, then add this mixture to the mashed potatoes. Stir or knead with your hands until a dough forms.
- Roll Dough: Lightly flour a work surface. Roll out one third of the dough into a circle about 5mm thick. Dust the top with flour then cut into four equal pieces by slicing a cross shape.
- Cook Farls: Heat a large dry frying pan over medium heat (no oil or butter). Fry farls in batches for 3-4 minutes on each side, until dark brown spots appear and they are cooked through. Wipe out excess flour with a tea towel between batches.
- Final Fry with Butter: To serve, heat a pan and spread butter on both sides of each farl. Fry each side for a few minutes until they become crispy and warm.
Notes
- Store farls in an airtight container in the fridge for up to 4 days. Reheat by frying them in butter on medium-high heat until warmed through.
- Freeze cooked farls separated with baking paper in freezer-safe containers for up to 3 months. Thaw before reheating in a toaster or pan with butter.
- Farls can be eaten cold after the first cooking but are traditionally fried again with butter to serve warm and crispy.
- Use a potato masher or ricer for creamy mashed potatoes without gumminess.
- Cook farls initially in a dry pan without butter to develop a crust with dark spots.
- Rolling farls about 1cm thick helps them cook evenly; baking powder gives a light rise.
- Use a non-stick pan for best results and clean the pan between batches to avoid burnt flour residues.
- Perfect served with an Ulster Fry, baked beans, fried eggs, or as part of a St Patrick's Day feast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
