“Authentic Irish Potato Farls Recipe”
Hi Bold Bakers!
Potato Farls are something I grew up with in Ireland. My mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry. I haven’t had them in donkey’s years but the moment I ate these I was transported back to our kitchen in the house where I grew up. If you are Irish, you will be familiar with these, if you are not then you just found a new recipe that will give you a little taste of Irish culture and cuisine.
If you love Irish recipes, you definitely need to try my Irish Soda Bread, Irish Apple Cake, and Best-Ever Irish Scones!
What Is A Potato Farl (or Fadge)?
A potato Farl goes by many names! It’s also known as potato fadge, potato cakes, griddle cakes, and boxty. It originated out of a way to use up leftover mashed potatoes from the dinner the night before. Made with cupboard staples, it’s a humble recipe that might not seem like much but boy are they delicious.
Ingredients
- 4 cups (650g/1 lb. 7 oz.) 3 medium potatoes (Russet, Maris Piper, Roosters)
- ¾ cup (4 oz./115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons (1 oz./28g) butter (plus more for cooking)
Instructions
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Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
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Steam or boil the cubed potatoes in a medium pot until tender, roughly 20-25 minutes.
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Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
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While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don’t have a sieve you can use a ricer or masher to mash the potatoes either.
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Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.
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Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc. Using a large knife cut the disc into 6 pieces.
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Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown. Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
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Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.
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