Irish Potato Farls

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Potato griddle breads."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (181.5 g)
  • Calories 171.3
  • Total Fat - 3.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 7.6 mg
  • Sodium - 52.7 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 4.3 g
  • Sugars - 2 g
  • Protein - 3.7 g
  • Calcium - 17.3 mg
  • Iron - 1 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step 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.

Step 2

Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.

Step 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.

Step 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.

Step 5

Season with a little salt and serve.

Tips & Variations


No special items needed.

Related

KATO BABY

5 stars all the way baby. These taste like the farls my grandpere use to make for me. I haven't had these since I was 8 years old. Thank you so much Mikekey for sharing this lovely recipe, which I have put into my keeper box. These farls were just like I remembered, tender,crisp and flavorful. Made for Culinary Quest - 2015 - Ireland.

review by:
(16 Aug 2015)

Sue Lau

These potato pancakes cook up perfectly. Since they don't use oil, they are not crispy about the edges as rosti/kugel/hashbrowns are, but have a soft fluffy character, very full of potato flavor. I served as part of an Ulster Fry for Culinary Quest. ~s

review by:
(16 Aug 2015)