📝 About This Recipe
Hailing from the heart of Ulster, these authentic Potato Farls are a comforting cornerstone of the traditional 'Full Irish' breakfast. Made with a high ratio of fluffy mashed potatoes to flour, they boast a tender, pillowy interior and a beautifully crisp, golden-brown crust. They are the perfect way to transform humble leftovers into a gourmet morning treat that tastes like a warm hug from the Emerald Isle.
🥗 Ingredients
The Potato Base
- 1.5 lbs Russet or Maris Piper Potatoes (peeled and cubed)
- 3 tablespoons Unsalted Butter (melted)
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Dough
- 3/4 cup All-Purpose Flour (plus extra for dusting)
- 1/2 teaspoon Baking Powder (for a slight lift)
- 1 tablespoon Fresh Chives (finely minced (optional))
For Frying
- 2 tablespoons Salted Butter (for the pan)
- 1 teaspoon Vegetable Oil (to prevent butter from burning)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fork-tender.
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2
Drain the potatoes thoroughly and let them steam-dry in the colander for 2 minutes to remove as much moisture as possible.
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3
Mash the potatoes while still hot using a potato ricer or masher until completely smooth with no lumps.
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4
Stir in the melted butter, salt, pepper, and chives (if using) until well combined and the butter is absorbed.
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5
Sift the flour and baking powder directly over the warm mashed potatoes.
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6
Using a wooden spoon or your hands, gently mix the flour into the potatoes until a soft, slightly sticky dough forms. Do not overwork it, or the farls will become tough.
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7
Turn the dough out onto a well-floured surface. Dust the top of the dough with a little more flour.
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8
Gently pat the dough into a circle about 8-9 inches in diameter and roughly 1/2 inch thick.
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9
Using a sharp knife, cut the circle into four equal quarters (these are your 'farls').
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10
Heat a heavy-bottomed cast iron skillet or griddle over medium heat. Add the butter and oil.
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11
Once the butter is foaming, carefully place the farls in the pan. Cook for 4-5 minutes on the first side until deep golden brown.
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12
Flip the farls carefully with a spatula and cook for another 4-5 minutes on the other side.
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13
The farls should be crisp on the outside and heated through to the center. Remove from the pan and serve immediately while hot.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes will make the dough gummy. Always mash the potatoes while hot, but let them cool slightly before adding all the flour to prevent a sticky mess. Avoid over-kneading the dough; you want to mix just until the flour disappears to keep the texture light and airy. If using leftover cold mashed potatoes, reheat them slightly in the microwave before adding flour to help the dough bind. If the dough is too sticky to handle, add flour one tablespoon at a time until manageable, but keep it as soft as possible.
🍽️ Serving Suggestions
Serve as part of a 'Full Irish' breakfast with fried eggs, back bacon, and black pudding. Top with a dollop of sour cream and a slice of smoked salmon for a sophisticated brunch. Slather with extra salted Irish butter and a sprinkle of flaky sea salt. Pair with a strong cup of Irish breakfast tea or a crisp dry cider. Use them as a base for poached eggs and hollandaise sauce for an Irish-style Eggs Benedict.