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Irish Potato Farls are one of those dishes that prove how simple ingredients can turn into something truly satisfying. With just potatoes, flour, butter, and salt, you can create a warm and hearty flatbread that’s fluffy inside with a light crisp outside. Traditionally cooked on a dry griddle, these farls soak up flavors beautifully especially if you fry them in the same pan used for bacon. They’re not just for breakfast either they make a cozy addition to any meal and are the perfect way to repurpose leftover mashed potatoes.
I started making potato farls to avoid wasting leftover mash but now they’ve become a regular part of our weekend brunch lineup everyone always asks for seconds.
Ingredients
- Russet potatoes: boiled with skin on for a deeper earthy flavor choose firm ones for better texture
- All purpose flour: sifted to keep the dough light and prevent clumping
- Butter: softened and ideally Irish butter like Kerrygold for rich taste
- Kosher salt: enhances all the flavors and balances the butter
Step-by-Step Instructions
- Prep the Potatoes:
- If not using leftovers peel and boil the potatoes in salted water until soft then let them cool slightly
- Rice or Mash:
- Use a potato ricer for a smooth fluffy texture or mash thoroughly with a fork to avoid lumps
- Mix in Butter and Salt:
- Add softened butter and salt while the potatoes are still warm to help everything blend evenly taste and adjust seasoning
- Form the Dough:
- Gently fold in the sifted flour just until a dough forms do not overmix to keep the texture soft
- Shape the Dough:
- Turn the dough onto a floured surface divide it into two portions and form into balls then roll each to about one third inch thick
- Cut into Farls:
- Slice each round into four quarters using a knife or cake lifter to form the classic farl shape
- Cook on a Griddle:
- Heat a griddle or pan to medium and cook the farls dry until golden brown on both sides about four to five minutes per side
- Optional Bacon Finish:
- For extra flavor cook the farls in a pan used for frying bacon allowing them to soak up those savory drippings
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The buttery richness from Irish butter gives the farls their unique comforting flavor. I remember my grandmother making these every Sunday morning with eggs and sausages we’d fight over the crispiest piece.
Storage Tips
Store cooled farls in an airtight container in the fridge for up to three days. Reheat in a dry skillet or toaster to bring back the crisp edges. You can also freeze them with parchment between each piece then reheat from frozen.
Ingredient Substitutions
If you do not have Russet potatoes try Yukon Gold for a slightly creamier texture. Regular table salt can be used in place of kosher just reduce the quantity slightly. And if you are out of butter a bit of olive oil will do in a pinch though the flavor will be different.
Serving Suggestions
Serve with fried eggs and sausage for a hearty breakfast Top with butter and jam for a sweet snack Use two farls as bread for a bacon and egg sandwich Great with stews or soups instead of rolls or soda bread
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Cultural Context
The word farl comes from old English fardel meaning a quarter because the dough is cut into four. In Northern Ireland they’re a staple in the Ulster Fry a full breakfast that’s all about comfort. Farls are also part of a long tradition of resourceful cooking where leftovers were turned into new meals.
Frequently Asked Questions About Recipes
- → What are potato farls made of?
Potato farls are typically made with mashed potatoes, flour, butter, and salt. They're cooked on a dry griddle until golden.
- → Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes work well for making farls. Just ensure they’re not overly creamy or wet.
- → How do I serve potato farls?
They can be served with butter, jam, eggs, or as part of a traditional Irish breakfast alongside bacon and sausage.
- → Do I need oil to cook them?
No, farls are usually cooked on a dry griddle. However, frying them in bacon fat adds more flavor.
- → Can potato farls be frozen?
Yes, you can freeze cooked farls. Reheat them in a skillet or toaster for best results.
- → What texture should I expect?
Potato farls are soft and fluffy inside with a lightly crisp and golden exterior from pan-frying.