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Irish Potato Farls Recipe

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3.9 from 13 reviews

Irish Potato Farls are soft, golden, and crispy potato bread wedges perfect for breakfast or brunch. Made from steamed mashed potatoes combined with flour, butter, salt, and pepper, these farls are cooked in a skillet for a deliciously buttery crust. Serve them warm with flaky salt and fresh chives for a classic Irish treat that pairs beautifully with eggs and bacon.

  • Author: Zara
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 6 wedges
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Irish

Ingredients

Main Ingredients

  • 1½ pounds russet potatoes, peeled and chopped
  • 3/4 cup unbleached all-purpose flour
  • 1½ teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons melted butter, divided
  • 2 to 3 tablespoons butter, for frying

For Serving

  • Flaky salt
  • Snipped fresh chives

Instructions

  1. Prepare the potatoes: Wash, peel, and chop the potatoes into roughly even pieces. Place them in a steamer basket set inside a deep pan with water just reaching the bottom of the basket. Cover and steam over medium heat until tender, about 20 to 25 minutes.
  2. Mash the potatoes: Transfer steamed potatoes to a mesh sieve over a bowl and let them dry for 5 minutes. Press the potatoes through the sieve using the back of a spoon, creating a smooth mash.
  3. Mix the dough: Combine the mashed potatoes with flour, kosher salt, black pepper, and 2 tablespoons melted butter. Mix thoroughly with a spatula to form a soft, cohesive dough.
  4. Shape and cut: Form the dough into a 10-inch round disc about 1/2-inch thick. Using a pizza cutter or sharp knife, cut the disc into 6 equal wedges.
  5. Fry the farls: Melt 2 to 3 tablespoons butter in a 12-inch nonstick skillet over medium heat until bubbling. Add the potato wedges and cook undisturbed for 5 to 6 minutes until the bottom is golden brown. Carefully flip each wedge and cook an additional 5 to 6 minutes on the other side.
  6. Serve: Sprinkle the cooked farls with flaky salt and snipped fresh chives. Serve warm for best texture and flavor.

Notes

  • For a smoother texture, ricing the potatoes is an alternative to pressing through a mesh sieve, though the sieve method yields better results.
  • Farls are best served fresh for maximum crispiness but can be reheated; however, they may lose some crisp texture upon reheating.
  • Use a nonstick skillet to prevent sticking and achieve a golden crust.
  • Adjust the seasoning to taste as desired.
  • Nutrition information is approximate and should be used as a guideline only.

Find it online: https://zaracooking.com/irish-potato-farls-recipe/