Potato Farls
A classic Irish comfort food made from mashed potatoes, flour, and butter. These soft, savory potato cakes are pan-fried until golden with a crisp exterior and a fluffy inside, perfect for a hearty breakfast or a simple snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil and Dry the Potatoes
- b.Place the peeled and cubed potatoes in a medium pot. Cover with cold water by at least an inch and add 1 tablespoon of salt.
- c.Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- d.Drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for 1 minute, then add the potatoes back in to steam dry completely. This step is crucial for a fluffy texture.
- 2
Step 2
- a.Prepare the Dough
- b.While the potatoes are still hot, mash them until perfectly smooth. A potato ricer or food mill will give the best lump-free results.
- c.Add 2 tablespoons (28g) of the cold butter, 1 teaspoon of salt, and the black pepper to the hot mash. Stir until the butter is fully melted and incorporated.
- d.Sift the flour over the potato mixture. Use a fork or your hands to gently mix until a soft, pliable dough forms. Do not over-knead, as this will make the farls tough.
- 3
Step 3
- a.Shape the Farls
- b.Lightly flour a clean work surface and turn the dough out onto it.
- c.Gently pat the dough into a round disc about 8 inches (20 cm) in diameter and just under 1/2 inch (1 cm) thick.
- d.Using a floured knife or bench scraper, cut the circle into four equal wedges. These wedges are the 'farls'.
- 4
Step 4
- a.Cook the Farls
- b.Heat a large cast-iron skillet or non-stick pan over medium heat. Melt the remaining 2 tablespoons (29g) of butter in the pan.
- c.Carefully place the farls in the hot skillet, ensuring they are not overcrowded. You may need to cook them in two batches.
- d.Fry for 4-6 minutes on each side, until a deep golden-brown crust forms and they are cooked through. The exterior should be crisp and the interior soft.
- 5
Step 5
- a.Serve
- b.Remove the farls from the pan and serve immediately while hot.
- c.They are delicious on their own, with a smear of butter, or as part of a full Irish breakfast with eggs, bacon, and sausages.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet, King Edward, or Maris Piper for the fluffiest texture.
- 2Ensure your mashed potatoes are as dry as possible. Wet potatoes will require too much flour, resulting in dense, heavy farls.
- 3Work the dough as little as possible. Overworking develops gluten in the flour, which can make the farls tough instead of tender.
- 4A cast-iron skillet provides the best even heat for a perfectly golden and crisp crust.
- 5If using leftover mashed potatoes, ensure they are unseasoned or lightly seasoned. You may need to warm them slightly to make them easier to work with.
Adapt it for your goals.
Herbed Potato Farls
Add 2 tablespoons of finely chopped fresh chives, parsley, or a teaspoon of dried thyme to the dough for an aromatic twist.
Cheesy Potato FarlsCheesy Potato Farls
Mix in 50g (about 1/2 cup) of grated sharp cheddar or Irish Dubliner cheese into the dough before shaping.
Spring Onion FarlsSpring Onion Farls
Finely slice 2-3 spring onions (scallions) and mix them into the potato dough for a mild, savory onion flavor.
Why this is on our healthy list.
Provides Sustained Energy
The complex carbohydrates from the potatoes provide a steady release of energy, making this a filling and satisfying option for breakfast or a snack.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Source of Fiber
When the potato skin is included (optional), it provides dietary fiber, which is important for digestive health and can help you feel full longer.
Frequently asked questions
One potato farl contains approximately 310 calories, primarily from the potatoes, flour, and butter. This can vary slightly based on the exact size and ingredients used.