Teresa's Recipes
Potato Farls
Potato Farls are a delightful traditional Irish dish, perfect for breakfast, lunch, or dinner. These golden, pan-fried potato cakes are made from simple, wholesome ingredients: fluffy mashed potatoes, a hint of butter, and just the right amount of flour. Their crispy exterior and soft interior make them a comforting addition to any meal, and they pair beautifully with everything from a hearty Irish breakfast to a simple side dish. Historically, Potato Farls have roots in the Irish potato famine, when families turned to this versatile ingredient to sustain them. Today, they remain a beloved staple in Irish cuisine.
Ingredients
- 1 pound, peeled and cut into chunks Potatoes
- 1 cup, plus extra for dusting Plain flour
- 2 tablespoons, melted Unsalted butter
- 1/2 teaspoon, or to taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 160
- Fat: 5g
- Carbs: 25g
- Protein: 3g
- Sodium: 150mg
- Sugar: 0g
Instructions
- Peel the potatoes and cut them into chunks. Boil them in salted water until they are soft, approximately 15-20 minutes.
- Drain the potatoes well and mash them until they are smooth and free of lumps.
- In a mixing bowl, combine the mashed potatoes with the flour, melted butter, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
- Divide the dough into four equal portions and shape each portion into a round flat cake (farl), about 1/2 inch thick.
- Lightly flour each farl on both sides to prevent sticking.
- Heat a griddle or frying pan over medium heat. Cook the farls for about 5 minutes on each side, or until they are golden brown and crispy.
- Serve warm with butter, or alongside your favorite breakfast items. They are also delicious with a dollop of sour cream or a sprinkle of chives.
Tips
- For a flavor twist, try adding herbs like chives or parsley to the dough for added freshness.
- Leftover farls can be reheated in a toaster or pan for a quick snack or side dish.