Description
Crispy Irish potato farls bring comfort from Ireland’s hearty culinary traditions, blending simple ingredients into a rustic, satisfying bread. Warm and golden, these potato pancakes offer home cooks a delicious connection to Irish heritage you’ll savor with every bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) mashed potatoes, freshly made or leftover
- ½ cup (60 grams) all-purpose flour
Seasoning:
- ½ teaspoon salt (or to taste)
Cooking Ingredients:
- 2 tablespoons (28 grams) unsalted butter, softened
- Butter or oil for frying (additional amount for cooking)
Instructions
- Mash boiled potatoes thoroughly, ensuring no lumps remain, then mix with flour, melted butter, and a pinch of salt until a cohesive, slightly tacky dough develops.
- Transfer the potato mixture onto a generously floured surface and gently knead for several minutes, creating a smooth, pliable texture.
- Using a rolling pin, carefully flatten the dough into a circular shape approximately 1/4 inch thick, maintaining an even consistency across the surface.
- Slice the flattened dough into four equal triangular segments, creating traditional farl shapes with clean, precise edges.
- Preheat a heavy-bottomed skillet or griddle over medium-low heat, lightly greasing the surface with a thin layer of butter to prevent sticking.
- Carefully transfer the potato triangles onto the heated surface, cooking each side for 3-4 minutes until a rich golden-brown crust develops and the interior remains soft and tender.
- Remove thefarls from the skillet, allowing them to rest momentarily on a wire rack to maintain their crisp exterior.
- Serve immediately while warm, accompanied by additional melted butter, crispy bacon, scrambled eggs, or traditional Irish breakfast components for an authentic culinary experience.
Notes
- Choose waxy potatoes like Yukon Gold for a smoother, less grainy texture in your farls.
- Add a pinch of baking soda to create a lighter, fluffier dough that’s easier to work with.
- Experiment with gluten-free flour blends to make the recipe suitable for those with gluten sensitivities.
- Rest the dough for 10-15 minutes before rolling to help the flour absorb moisture and improve overall consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg