Irish Potato Bread Farls

My grandmother never measured anything when making farls, just dipped her hands into the flour bin and knew. The smell of potatoes hitting hot butter still pulls me back to her tiny kitchen in Belfast, where the windows would steam up and we'd eat them warm, standing by the stove because they never made it to the table.

Last winter, during that week when snow kept everyone inside, I made a double batch. My roommate wandered into the kitchen, sleepy-eyed, and ended up eating four straight from the pan. We stood there in our pajamas, butter running down our chins, while snow piled up against the back door.

Ingredients

• Floury potatoes: Maris Piper or Russets work best because they mash fluffy and absorb the flour without becoming gluey
• Unsalted butter: I keep mine cold until it hits the warm potatoes, creating tiny pockets of melty goodness
• Plain flour: Sift it from above the bowl to incorporate air, keeping the farls light
• Fine sea salt: Coarse salt wont distribute evenly and you want every bite seasoned

Instructions

Prepare the potatoes:

Boil them until theyre falling apart, then drain thoroughly and mash until completely smooth with no lumps remaining

Build the dough:

Work in the butter and salt while the potatoes are still warm, letting it melt into every crevice before sifting in the flour

Shape and cut:

Press the dough gently into a disc about half an inch thick and cut into four quarters using a sharp knife dipped in flour

Cook to golden:

Cook each farl for about four minutes per side, watching for that deep amber color that means the outside has crisped up properly

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These became my Saturday morning ritual. Theres something meditative about the process, standing at the stove while coffee brews, flipping each farl and watching them brown. The house fills with this toasty, comforting smell that makes everyone wake up a little faster.

Getting the Perfect Texture

The secret is patting the potatoes as dry as possible after boiling, even letting them steam in the colander for a few minutes. Too much moisture means youll need more flour, which makes them heavy and dense instead of light and tender.

Beyond Basic Farls

Ive started mixing in chopped scallions or fresh herbs right after the butter melts. Cheddar works too, folded in just before shaping. The variations never disappoint and keep breakfast interesting without much extra effort.

Make Ahead Strategy

Farls freeze beautifully, layered between parchment paper in a freezer bag. Pop frozen ones directly into a toaster or warm dry pan, no thawing needed. Having a stash means weekday breakfasts feel special without any morning work.

• Cook them completely before freezing for the best texture
• Reheat in a toaster rather than the microwave to maintain that crisp exterior
• Farls also reheat well in a low oven while you cook eggs or bacon

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Slather them with salted butter while theyre still hot. Maybe top with smoked salmon and a poached egg if youre feeling fancy, or just eat them plain, standing by the stove like I do.

Recipe FAQs

→ What type of potatoes work best?

Floury potatoes like Maris Piper or Russet are ideal for their fluffy texture, which helps achieve soft, tender farls.

→ How do I prevent the farls from sticking?

Lightly dust the working surface with flour and use butter to grease the skillet to keep the farls from sticking during cooking.

→ Can I add flavors to the dough?

Yes, finely chopped scallions, herbs, or spices can be mixed into the dough for additional flavor.

→ What is the best way to cook farls?

Cook the farls over medium-low heat in a butter-greased skillet, about 3-4 minutes per side, until golden brown and cooked through.

→ How should farls be stored if not eaten immediately?

Farls are best eaten fresh but can be reheated in a dry pan or toaster to bring back some crispness.

→ Can I serve farls with other dishes?

Farls pair wonderfully with smoked salmon, poached eggs, or crispy bacon, enhancing any breakfast or brunch.