Irish Potato Farls
Fluffy and crispy potato cakes from the Ulster region of Ireland, perfect for breakfast or as a side dish.
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.
Notes
Store leftover potato farls in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster. Uncooked farls can be frozen for later use.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!