Traditional Irish Potato Farls
This Traditional Irish Potato Farls recipe is an easy and tasty classic breakfast from Ireland.
Equipment
- Pot
- bowl
- Masher
- rolling pin
- frying pan
Ingredients
- 2 cups mashed potato from 500g peeled potatoes, approx 3 medium potatoes
- 1 tablespoon butter plus extra for frying
- 1 pinch salt
- ¾ cup all-purpose flour plus extra for dusting
- ½ teaspoon baking powder
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
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. Cooked potato farls can be frozen 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 heat in a toaster or fry in a frying pan with a bit of butter.
Nutrition
Serving: 1pieceCalories: 128kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 21mgPotassium: 346mgFiber: 2gSugar: 1gVitamin A: 60IUVitamin C: 14mgCalcium: 26mgIron: 1mg
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