Irish Potato Farls
These Irish Potato Farls are extremely light and fluffy and have a caramelised outer layer; they are wonderful for breakfast, brunch, lunch or supper. Serves 2
Ingredients
- 400g mashed potato
- 3 tablespoons plain/all-purpose flour
- ⅛ teaspoon freshly ground black pepper
- pinch of fine salt - or to taste
Instructions
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Thoroughly mix the mashed potatoes with the flour, pepper and a little salt.
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Generously flour your work surface and tip the mixture onto it.
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Flour the top of the potato mixture.
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Use your hands to pat it down and shape into a rough circle shape. The mixture will most likely be very soft and sticky at this stage.
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Flatten the surface with a rolling pin and neaten the edges with your hands. Your mixture should be approximately ¾ cm – 1 cm thick
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Cut into 4.
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Lightly flour your frying pan and place over a moderate heat. (NB Potato Farls are not cooked in oil or butter – they are dry fried in flour.)
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Carefully transfer the farls to the pan and cook until lightly browned on the underside.
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Carefully turn the farls over and continue to cook on the other side until lightly browned. Use a large spatula or pancake turner to turn the farls over. Use a spatula or a palette knife to neaten the edges, if necessary.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl
- rolling pin
- frying pan
- spatula/turner
Suggested accompaniments:
There are so many different ways you can serve Irish Potato Farls. Here are just a few ideas. Serve with:
- sausages. If serving for supper, add some onion gravy.
- bacon
- black pudding or white pudding
- mushrooms and tomatoes
- eggs – scrambled, fried or poached
- baked beans
- avocado – sliced or mashed
- smoked salmon and sour cream
- roast beetroot and creamed goat’s cheese
- hot fresh soup
- any casserole
To make from scratch:
Recipe adapted from All Recipes:
Cook 400g peeled, cubed potatoes in well salted water until soft. Drain well and mash with 20g butter. Leave to cool completely. Add 2 tablespoons flour, ⅛ teaspoon freshly ground black pepper and a pinch of salt (or to taste). Mix well and follow instructions above.
If making from scratch and only adding butter, rather than butter AND milk or cream to the potatoes, then I add slightly less flour as your mixture will not be as soft.