Potato Farls – Traditional potato bread
Traditional Potato Farls, also known as Irish potato cakes or simply potato bread, are a classic griddle-cooked flatbread from Ireland. Made from a simple dough of mashed potatoes, flour, salt, and butter, these delightful flatbreads are lightly fried on each side to achieve a golden, crispy edge with a soft and fluffy center. Potato farls are a staple in Northern Irish breakfasts and are particularly popular as a component of the Ulster fry-up. They can be served with butter, or as a savory side to complement any meal. Their versatility also allows them to be topped with various ingredients such as smoked salmon for a twist on the classic recipe.
Welcome to a taste of Irish heritage with this delightful recipe for Traditional Irish Potato Farls. These warm, comforting potato breads are a staple in Irish cuisine and perfect for any meal of the day. Simple and satisfying, potato farls are an excellent way to use leftover potatoes and introduce a touch of Ireland to your table. Let's join Sinead Davies on a culinary journey to recreate this authentic Irish treasure.
Ingredients:
- 500 grams of potatoes (any type, or leftover mashed potatoes)
- 300 grams of plain white flour
- 15 grams (1 tablespoon) of bicarbonate of soda (baking soda)
- 50 grams of butter
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 40 milliliters of buttermilk (or homemade, see description box for instructions)
Instructions:
1. Peel the potatoes, and boil them in a heavy-based saucepan with just enough cold water to cover them until fork-tender (approximately 7-15 minutes).
2. Drain the potatoes, add 50 grams of butter, and mash until smooth and well combined. Ensure no lumps remain.
3. Stir in the salt and pepper, then sieve in about half the flour along with the baking soda. Mix until a bread dough-like consistency forms.
4. Incorporate the buttermilk to prevent the mixture from drying out and aid in giving the farls a rise.
5. Add the remainder of the flour, and continue to mix by hand until roughly combined.
6. Turn out onto a floured surface, knead a few times, and form into a round ball.
7. Divide the dough in half, roll out each half to about 1-1.5 centimeters thick, and then cut into quarters to form the farls.
8. In a hot pan (a Dutch oven lid or frying pan works), melt a generous amount of butter and fry the farls for about 3 minutes on each side, or until golden and crispy. Adjust the heat as necessary to prevent burning.
9. Remove from the pan and serve immediately while hot.
Prep Time: 20 minutes
Cook Time: 6 minutes (per batch of farls)
Total Time: 26 minutes + boiling time
Servings: 8 farls
Equipment: Saucepan, potato masher or fork, sieve, mixing bowl, rolling pin, knife, frying pan or Dutch oven
Cooking Tips:
- Cutting larger potatoes into quarters ensures even cooking.
- If making buttermilk at home, add a teaspoon of lemon juice or vinegar to regular milk and let it sit for a few minutes.
- If the dough is too wet or sticky, add a little extra flour to achieve the right consistency.
Recipe proudly brought to you by Sinead Davies from her wonderful kitchen explorations, presented on her YouTube channel: https://www.youtube.com/@SineadDavies
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