Home Kitchen Irish Potato Farls

What are Potato Farls?

Potato farls are a especially simple potato skillet bread made from steamed mashed potatoes, butter, flour, salt and pepper. Other names for potato farls are boxty, potato cakes, potato fadge and tattie scones. These are often served with a old-style Irish breakfast (Ulster fry) consisting of bacon and/or sausage, fried eggs and black pudding. However, you can also use them as the base to make a breakfast sandwich or simply spread with butter and jam.

Such a simple yet satisfying breakfast side! A regular here dipping bites in my egg yolk.

To Make These Irish Potato Farls Gather:

• russet potatoes – The base for this dish. I haven’t tried this dish using other types of potatoes.
• unbleached all-purpose flour – Acts as the binder in this dish.
• kosher salt – Enhances flavors.
• freshly ground black pepper – Adds some subtle bite and flavor.
• butter (salted) – Adds richness and flavor.

for serving:

• flaky sea salt
• snipped fresh chives

Prep The Potatoes:

Wash, peel and chop roughly 1-1/2 pounds of russet potatoes. Once peeled, it should be about 1-1/4 pounds.

Place a steamer basket into a deep-sided pan and fill only to the bottom of the basket with water.

Add potatoes in an even layer.

Cover, and bring the water to a simmer over medium heat for about 20 to 25 minutes or until potatoes are particularly tender.

Transfer potatoes to a mesh sieve set over a mixing bowl and let them dry out for about 5 minutes.

Use the back of a spoon to press the potatoes through the mesh sieve and into the bowl below. Once through the sieve, scrape any potato from the underneath side of the sieve. Alternatively, you could rice the potatoes, however I feel the mesh sieve does a better job.

Make The Potato Farls:

To the potatoes add 3/4 cup unbleached all-purpose flour, 1-1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 2 tablespoons melted butter.

Using a spatula, mix until thoroughly combined.

It should form a dough-like consistency.

Shape the dough into an 10-inch round disc that is about a 1/2-inch thick. I eyeball this.

Use a pizza cutter or sharp knife to cut the dough into 6 wedges.

Fry The Potato Farls:

melt 2 to 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat.

The butter should melt and is bubbling.

Add in the triangles of dough and cook 5 to 6 minutes or until the underneath is golden.

Carefully turn each wedge and continue cook for another 5 to 6 minutes.

Serve with a sprinkle of flaky salt and snipped fresh chives.

Potato farls are savory and slightly dense but with a creamy smooth in the center. They’re buttery with crispy edges and has savory rich, potato flavor.

Go-to when made fresh but can be reheated and served the next day if desired, however thy will lose their crispy texture

What To Serve With Potato Farls?

• fried eggs
• fried ham, sausage or bacon
• black pudding
• buttered toast
• blistered/seared tomatoes
• butter and jam

Enjoy! And if you give this Irish Potato Farls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!