Irish Potato Bread Farls (Printable)
Golden potato bread farls pan-fried to a crisp outside with a tender center, perfect for breakfast or sides.
# What You Need:
→ 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
# Directions:
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.
05 - Cut the round into quarters (farls).
06 - Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
07 - Cook the farls for 3-4 minutes per side, until golden brown and cooked through.
08 - Serve warm with extra butter or alongside a traditional Irish breakfast.
# Expert Tips:
01 -
- The contrast between that golden crust and pillowy inside is impossible to resist
- Uses leftover mashed potatoes like magic, transforming them into something entirely new
02 -
- Overworking the dough makes them tough, so mix gently and stop as soon as the flour disappears
- A medium-low pan is essential, high heat burns the outside before the inside warms through
03 -
- Dip your knife in flour between cuts to prevent the dough from sticking
- If the dough feels too sticky, dust your hands lightly with flour rather than adding more to the mixture