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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
Boil and Dry the Potatoes
Prepare the Dough
Shape the Farls
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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.
This irish recipe takes 35 minutes to prepare and yields 4 servings. At 310.75 calories per serving with 5.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side_dish.
Cook the Farls
Serve
Add 2 tablespoons of finely chopped fresh chives, parsley, or a teaspoon of dried thyme to the dough for an aromatic twist.
Mix in 50g (about 1/2 cup) of grated sharp cheddar or Irish Dubliner cheese into the dough before shaping.
Finely slice 2-3 spring onions (scallions) and mix them into the potato dough for a mild, savory onion flavor.
The complex carbohydrates from the potatoes provide a steady release of energy, making this a filling and satisfying option for breakfast or a snack.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
When the potato skin is included (optional), it provides dietary fiber, which is important for digestive health and can help you feel full longer.
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.
Potato farls are a source of carbohydrates for energy and contain potassium from the potatoes. However, they are also calorie-dense and fried in butter, so they are best enjoyed in moderation as part of a balanced diet.
Yes, absolutely! Potato farls are traditionally a great way to use up leftover mash. Just make sure the mash isn't too wet or creamy. If it is, you may need to add a bit more flour to form a workable dough.
This is usually caused by one of two things: using waxy potatoes instead of starchy ones, or overworking the dough. Mash the potatoes when they are hot and dry, and mix the flour in gently just until a dough forms.
Store leftover farls in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster, pan-fry them in a dry skillet for a few minutes on each side, or warm them in an oven.
Yes, they freeze well. Allow the cooked farls to cool completely, then place them on a baking sheet in a single layer to freeze. Once solid, transfer them to a freezer-safe bag. They can be stored for up to 2 months. Reheat from frozen in a toaster or pan.