Irish Potato Bread Farls (Print Version)

Golden potato farls, crisp outside and tender within, a comforting Irish bread ideal for breakfast or sides.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and cut into chunks

→ Dairy

02 - 2 tbsp unsalted butter, plus extra for frying

→ Dry Ingredients

03 - 3/4 cup all-purpose flour, plus extra for dusting
04 - 1/2 tsp fine sea salt

# Step-by-Step Guide:

01 - Place potatoes in a saucepan and cover with cold water. Bring to a boil and simmer for 10-12 minutes until very tender. Drain thoroughly and mash until smooth. Allow to cool slightly.
02 - Add butter and salt to the warm mashed potatoes. Mix until completely incorporated and the mixture is smooth.
03 - Sift the flour into the potato mixture. Mix gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
04 - Turn the dough onto a lightly floured surface. Shape into a round disk approximately 1/2 inch thick.
05 - Cut the round dough into four equal triangular quarters, known as farls.
06 - Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
07 - Place the farls in the heated pan and cook for 3-4 minutes per side until golden brown and cooked through.
08 - Serve warm with additional butter or as part of a traditional Irish breakfast.

# Expert Suggestions:

01 -
  • Transforms leftover mashed potatoes into breakfast worth waking up for
  • The outside crisps up like a pancake while staying pillowy soft inside
  • Ready in thirty minutes with ingredients you already have
02 -
  • Wet potatoes make wet dough that refuses to crisp up, so drain them thoroughly and let them evaporate before mashing
  • These do not reheat well in the microwave because they lose their crunch, but a dry skillet brings them back to life beautifully
03 -
  • Chop fresh scallions or herbs into the dough after adding the flour for extra flavor without disrupting the texture
  • If the dough feels too sticky to handle, dust your hands and surface with flour rather than kneading more flour into the dough

Go Back