Irish Potato Bread Farls (Printable version)
Soft, pan-fried potato farls with a golden crust and tender center, ideal for breakfast or a savory side.
# List of ingredients:
→ Potatoes
01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and cut into chunks
→ Dairy
02 - 2 tbsp unsalted butter, plus extra for frying
→ Dry Ingredients
03 - 3/4 cup all-purpose flour, plus extra for dusting
04 - 1/2 tsp fine sea salt
# Directions:
01 - Place potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 10-12 minutes or until very tender. Drain well and mash until smooth; let cool slightly.
02 - Add butter and salt to the warm potatoes, mixing until fully incorporated.
03 - Sift in the flour and mix gently to form a soft, slightly sticky dough. Avoid overworking.
04 - Turn dough out onto a lightly floured surface. Shape into a round about 1/2 inch thick. Cut the round into quarters (farls).
05 - Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
06 - Cook the farls for 3-4 minutes per side, until golden brown and cooked through.
07 - Serve warm with extra butter or alongside a traditional Irish breakfast.
# Expert Advice:
01 -
- Everything tastes better when it's pan fried in butter and these golden crisps prove it
- Uses up leftover mashed potatoes like a genius kitchen secret
- Ready in half an hour with ingredients you already have
02 -
- Don't rush the initial potato draining or you'll end up with gummy dough that won't cook properly
- Medium low heat is essential because high heat burns the outside before the inside cooks through
- The dough should feel slightly sticky and shaggy not smooth and elastic like bread dough
03 -
- Use a cast iron skillet if you have one for the most even browning
- Add chopped scallions or fresh herbs to the dough for extra flavor
- Keep cooked farls warm in a low oven while you finish the batch