Irish Potato Bread Farls (Printable View)
Golden pan-fried potato bread farls with a tender center, perfect for a hearty breakfast or side dish.
# Ingredient List:
→ 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
# How to Prepare:
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. Cook the farls for 3–4 minutes per side, until golden brown and cooked through.
06 - Serve warm with extra butter or alongside a traditional Irish breakfast.
# Expert Suggestions:
01 -
- Uses up leftover mashed potatoes in the most delicious way possible
- Crispy edges with a pillowy soft center that melts in your mouth
- Ready in under 30 minutes with ingredients you already have
02 -
- The dough should feel slightly sticky and soft, not dry. Overworking it makes tough bread.
- Medium-low heat is essential. High heat burns the outside before the center cooks through.
03 -
- Use leftover mashed potatoes if you have them. Just adjust the flour based on how much butter and milk is already in the mash.
- Add a handful of chopped scallions or fresh herbs to the dough for extra flavor without extra work.