Irish Potato Farls

Irish Potato Farls

39
Ita 123

"The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up."

Ingredients

45 m servings 218 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
  2. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
  3. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
  4. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

39
  1. 44 Ratings

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Most helpful

To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and ta...

Most helpful critical

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they re...

To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and ta...

If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she al...

We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic!

These were delicious! I added a little onion powder to the dough mixture - this was a BIG help! I used bacon grease to fry the second batch instead of using flour - this was also quite tasty. ...

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a littl...

Fantastic! I moved from Northern Ireland to Canada in 2003 and this is what I missed most! They taste exactly as they do when you buy them from the shop. I prefer to toast mine with butter dripp...

My family learned to make these years ago when we moved to Canada from Northern Ireland. Also Soda Farls because you can't get either here, lol. These are actually made to griddle, but then fry ...

These are delicious! I followed the PR's suggestion and doubled the butter and flour...mmmm...betcha can't eat just one!

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they re...