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Irish Potato Farls

Irish Potato Farls

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Ita

Ita

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MAUSERATI
238

MAUSERATI

3/17/2009

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 tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree.

betty
116

betty

9/28/2009

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 always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too.

foodelicious
73

foodelicious

3/6/2006

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!

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