IRISH POTATO FARLS
Irish Potato Farls also known as potato bread or cakes, are so easy to make. Egg free, rustic, so tasty, crispy on the outside and soft inside. Enjoy them on their own, with beans, eggs or a stew.
Ingredients
- 3 medium potatoes about 500g
- 2 tbsp butter soft
- ½ cup all purpose flour
- ½ tsp baking powder
- ¾ -1 tsp salt
- ¼ -½ tsp black pepper powder
- ½ cup spring onion finely chopped
- extra flour for dusting
- extra butter for shallow frying
Instructions
- Peel and chop the potatoes into chunks.
- Boil them in enough water till done.
- Drain them out into a colander. Allow all the water to drain out.
- Allow the boiled potatoes to cool a bit.
- Mash or grate the potatoes into a mixing bowl.
- Add butter and mix well.
- Add rest of the ingredients except for the extra flour and extra butter.
- Bring the ingredients into a dough. Do not knead the dough too much otherwise the farls will become chewy.
- Dust the worktop or a board with some flour.
- Divide the dough into two parts.
- Roll one part into a ball. Pat it into a circle of about ⅓ -¼ inch thickness.
- Cut the circle into quarters. Repeat with the remaining dough.
- Heat a frying pan, tawa or skillet over medium heat.
- Add a pat of butter.
- Arrange the potato quarters on the pan, as many that can fit in the pan or skillet.
- Lower the heat and allow them to cook till the are golden brown with brown specks.
- Flip the farls. Add some more butter.
- Allow the other side to become golden brown and crispy.
- Serve hot buttery potato farls with eggs, baked beans or a stew. Or enjoy them on their own.
Notes
- Use leftover potato mash if you have any.
- Use potatoes that are suitable for mash.
- Add salt and pepper according to your taste.
- Add chopped onion, cheese, bacon, fresh herbs, zucchini, etc instead of spring onion.
- Allow the potato farls to cook over low heat for that nice crispy outer layer.
- If the mixture is too soft to handle, add flour a tbsp at a time.
- Do not over knead the dough as you don't want chewy potato farls.