Potato Farls (Farl Prátaí)
Griddled Irish potato bread, tender inside with a lightly browned, floured crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
These farls are made from mashed potatoes bound with butter and flour, then cut into triangles and cooked on a dry griddle until speckled brown. A staple of the Ulster fry, they come together quickly from leftover mash and pair well with eggs, bacon, or a smear of butter.
Ingredients
- 2 cups mashed potatoes, warm
- 3/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons butter, melted
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 1 tablespoons butter, for griddling
Method
-
In a large bowl, combine the warm mashed potatoes, melted butter, salt, and baking soda, stirring until evenly mixed.
-
Add the flour and mix with your hands or a spoon until a soft, slightly sticky dough forms.
-
Turn the dough out onto a well-floured surface and pat into a round disc about 8 inches wide and 1/2 inch thick, dusting with flour as needed to prevent sticking.
-
Cut the disc into quarters, then cut each quarter in half to form 8 triangular farls.
-
Heat a dry 9-inch skillet or griddle over medium heat and melt the tablespoon of butter, spreading it evenly across the surface.
-
Working in batches, cook the farls until golden brown and crisp at the edges, about 4 minutes per side.
-
Transfer cooked farls to a plate and keep warm while cooking the remaining batches, adding a little more butter to the griddle as needed.
-
Serve warm, split and buttered, as part of a fry-up or alongside eggs and bacon.
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Potato Farls (Farl Prátaí)
These farls are made from mashed potatoes bound with butter and flour, then cut into triangles and cooked on a dry griddle until speckled brown. A staple of the Ulster fry, they come together quickly from leftover mash and pair well with eggs, bacon, or a smear of butter.
25 min 8 farls 230 cal
Ingredients
- 2 cups mashed potatoes, warm
- 3/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons butter, melted
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 1 tablespoons butter, for griddling
Method
- 1
In a large bowl, combine the warm mashed potatoes, melted butter, salt, and baking soda, stirring until evenly mixed.
- 2
Add the flour and mix with your hands or a spoon until a soft, slightly sticky dough forms.
- 3
Turn the dough out onto a well-floured surface and pat into a round disc about 8 inches wide and 1/2 inch thick, dusting with flour as needed to prevent sticking.
- 4
Cut the disc into quarters, then cut each quarter in half to form 8 triangular farls.
- 5
Heat a dry 9-inch skillet or griddle over medium heat and melt the tablespoon of butter, spreading it evenly across the surface.
- 6
Working in batches, cook the farls until golden brown and crisp at the edges, about 4 minutes per side.
- 7
Transfer cooked farls to a plate and keep warm while cooking the remaining batches, adding a little more butter to the griddle as needed.
- 8
Serve warm, split and buttered, as part of a fry-up or alongside eggs and bacon.
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