Why Make This Recipe
The Ultimate Irish Potato Farls are a delicious way to enjoy a classic breakfast. These fluffy and crispy potato cakes come from the Ulster region of Ireland and are a wonderful addition to any meal. They are easy to make, use simple ingredients, and can be served in various ways. Whether you enjoy them with butter, as part of a traditional Ulster Fry breakfast, or on their own, these farls are sure to please everyone at the table.
How to Make The Ultimate Irish Potato Farls
Ingredients:
- 250g (1 medium) floury potato, such as King Edward or Russet
- 25g (1 tablespoon) butter
- 75g (1/2 cup + 1 tablespoon) all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons sliced green onions
- Salt and black pepper to taste
Directions:
- Peel and cut the potato into evenly sized chunks, then boil in salted water for 15-20 minutes until completely tender when pierced with a fork.
- Drain the potato thoroughly and let it sit for 2-3 minutes to allow excess moisture to evaporate. This step is crucial for preventing soggy farls.
- Mash the potato until completely smooth with no lumps, then immediately mix in the butter while the potato is still hot so it melts completely.
- In a separate bowl, whisk together the flour, baking powder, and baking soda to ensure even distribution throughout the mixture.
- Add the dry ingredients to the mashed potato mixture along with the sliced green onions, salt, and pepper. Mix gently until a soft dough forms—don’t overmix.
- Turn the dough onto a lightly floured surface and gently roll or pat it into a circle about 1/2 inch thick.
- Cut the circle into 6-8 wedges (farls) using a sharp knife, dusting with flour if the dough is sticky.
- Heat a griddle or heavy skillet over medium heat. A cast iron pan works best for the best results.
- Cook the farls for 3-4 minutes on each side until golden brown and crispy on the outside. They should sound hollow when tapped.
- Serve immediately while hot, either on their own with butter or as part of a traditional Ulster Fry breakfast.
How to Serve The Ultimate Irish Potato Farls
These potato farls are versatile and can be served in many ways. You can enjoy them fresh off the griddle with a pat of butter or pair them with a traditional Ulster Fry, which typically includes bacon, eggs, and sausages. You can also serve them with baked beans or fresh tomatoes for a complete breakfast.
How to Store The Ultimate Irish Potato Farls
If you have leftover potato farls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or toaster until heated through. You can also freeze the uncooked farls. Place them in a single layer on a baking tray, freeze them until solid, and then transfer them to a freezer bag. Cook them from frozen when you are ready to enjoy them.
Tips to Make The Ultimate Irish Potato Farls
- Use floury potatoes like King Edward or Russet for the best texture.
- Ensure the potato is completely tender before mashing to avoid lumps.
- Don’t overmix the dough; a gentle hand will give you lovely fluffy farls.
- Dust your work surface and the dough lightly with flour to prevent sticking.
Variation
You can add other ingredients to the dough, such as grated cheese, herbs, or spices, to give your potato farls a unique twist. Experimenting with different flavors can add a whole new dimension to this traditional recipe.
FAQs
1. Can I make potato farls in advance?
Yes, you can make them in advance. Cook them, then cool and store them in the refrigerator or freezer. Reheat them before serving.
2. What can I serve with potato farls besides an Ulster Fry?
You can serve potato farls with baked beans, scrambled eggs, or simply with butter and jam.
3. Can I use different types of potatoes?
While it’s best to use floury potatoes for texture, you can try waxy potatoes, but the farls may be denser.
Irish Potato Farls
Ingredients
Main Ingredients
- 250 g floury potato, such as King Edward or Russet Use floury potatoes for the best texture.
- 25 g butter Melted into the potato for flavor.
- 75 g all-purpose flour, plus extra for dusting Extra flour for dusting prevents sticking.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons sliced green onions
- Salt and black pepper to taste
Instructions
Preparation
- Peel and cut the potato into evenly sized chunks, then boil in salted water for 15-20 minutes until completely tender.
- Drain the potato thoroughly and let it sit for 2-3 minutes to allow excess moisture to evaporate.
- Mash the potato until completely smooth, then mix in the butter while still hot.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Add the dry ingredients to the mashed potato mixture along with green onions, salt, and pepper. Mix gently until a soft dough forms.
- Turn the dough onto a lightly floured surface, roll or pat it into a circle about 1/2 inch thick.
- Cut the circle into 6-8 wedges (farls) using a sharp knife.
Cooking
- Heat a griddle or heavy skillet over medium heat.
- Cook the farls for 3-4 minutes on each side until golden brown and crispy.
Serving
- Serve immediately while hot, with butter or as part of a traditional Ulster Fry breakfast.