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Potato and Green Onion Farls Recipe

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3.9 from 9 reviews

A traditional recipe for fluffy potato farls made with starchy potatoes, flour, and green onions, pan-fried to golden perfection. These comforting Irish potato bread cakes are quick to prepare and ideal for a hearty breakfast or side dish.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 farls (servings)
  • Category: Breakfast, Side Dish
  • Method: Frying
  • Cuisine: Irish
  • Diet: Vegetarian

Ingredients

Potato Mixture

  • 250g / 1 medium floury (starchy) potato, such as King Edward or Russet
  • 25g / 1 tbsp butter
  • Salt and black pepper to taste

Dough Ingredients

  • 75g / 1/2 cup + 1 tbsp all-purpose / plain flour, plus extra for rolling out
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 / 1/4 cup sliced green onions

Instructions

  1. Boil and Mash Potatoes: Peel and cut the potatoes into quarters, then boil them in salted water until very tender. Drain well and steam dry for a couple of minutes to remove excess moisture. Mash the potatoes using a potato masher, then mix in the butter along with salt and black pepper to taste. Allow the mash to cool to room temperature.
  2. Make the Dough: In a mixing bowl, combine the cooled mashed potatoes with flour, baking powder, baking soda, and sliced green onions. Mix thoroughly to form a dough that pulls away from the sides of the bowl. If the dough is too dry, loosen it with a small amount of milk. Alternatively, add a tablespoon of flour if too wet. Divide the dough into two equal balls.
  3. Shape and Roll Out: On a floured surface, roll out one ball of dough into a disk about 1 inch thick. Cut the disk into quarters to form four farls.
  4. Pan-Fry the Farls: Heat a dry non-stick frying pan over medium heat. Place the farls in the hot pan and fry for 4 minutes on one side until golden patches appear. Cover the pan with a lid for a couple of minutes to allow the farls to puff up. Flip and cook for an additional 3 minutes on the other side. Repeat this process with the remaining dough.

Notes

  • Use starchy potatoes like King Edward or Russet for the best texture.
  • The dough should be soft but manageable; adjust flour or milk accordingly.
  • Frying is done without oil to get the classic dry-fried texture.
  • Serve warm for best taste, optionally with butter or alongside eggs.

Find it online: https://zaracooking.com/potato-and-green-onion-farls-recipe/