If you’ve ever set foot in Northern Ireland—or even just tuned into an episode of classic British telly—you’ve probably seen Irish potato farls lurking on a breakfast plate. To me, these are rainy Sunday comfort food: cheap, filling, and weirdly satisfying for something so basic. My Aunt Maggie used to make them for us when we’d come crashing in, half-soaked from mucking about outside—she’d scold us for dripping on the floor, but she always had a plate ready. I probably botched her method the first few times (actually, many more than that), but I’m stubborn, y’know?
Why You’ll Love Making These (I Always Do!)
I make this when I’ve got leftover mash from last night’s dinner, or—don’t judge!—instant mash when I’m really running late. My family goes mad for these, especially if I throw a bit of butter on at the end (the good Kerrygold stuff if we’re feeling fancy). They’re picky about toppings though—one of them insists on jam, which is just… no. Anyway, they’re easy, and honestly, if you’ve ever wanted to try your hand at something proper Irish, this is about as stress-free as it gets. Washing up, not so much. That flour sticks everywhere.
All the Bits You’ll Need (Substitutions & Winging It)
- About 2 cups of leftover mashed potatoes (or roughly 450g—though, honestly, I just use what’s left in the pot)
- 1/2 cup (about 75g) plain flour, with a splash more for dusting (my granny always insisted on Odlums but I just grab what’s in the cupboard)
- 1 tablespoon butter—salted or unsalted, doesn’t really matter much here
- 1/2 teaspoon salt, or a bit more to taste (some days I skip this entirely)
- Optional: black pepper, a handful of chopped chives, or shredded cheese (if you want to make it less traditional and more ‘what’s in the fridge’)
So, How Do You Actually Make These?
- First thing, mash up your potatoes if you haven’t got any leftover. Warm mash blends best, but cold totally works too (just takes a bit more elbow grease). Add in your butter (I do this while the spuds are hot, mostly because it melts better but also because I’m impatient) and salt. Mix well.
- Sprinkle in the flour gradually—this is where things might look a bit, well, dodgy. The mixture should come together to form a soft dough. If it’s too sticky, toss in a little more flour; if it’s crumbly, a splash of milk never hurts. I usually dig in with my hands at this stage (and, um, maybe sneak a bite—don’t tell).
- On a floured surface, shape your potato dough into a rough ball and then flatten it down with your palms until it’s about half an inch thick (like, the thickness of two stacked pound coins for my fellow Brits—or just guess, honestly). Don’t fuss if the edges look ragged. That’s the charm.
- Use a sharp knife (or the side of a glass in a pinch) to cut into quarters—like a pizza. These are your “farls.”
- Heat up a heavy frying pan or skillet—no oil needed, just keep the heat medium. Pop your farls onto the pan, and cook each side for 3-4 minutes. You’re looking for golden brown patches and a slightly crispy edge. Sometimes they puff, sometimes they don’t. No big deal.
- Let them cool a minute (if you can wait); then dig in. Oh, and don’t worry if the first one comes out a bit, um, extra-charred. That’s the cook’s treat, right?
Notes From Me (Not the Back of the Packet!)
- The dough’s texture varies wildly depending on your potatoes. Sometimes I end up with doggedly sticky dough—just dust with more flour until it behaves. There’s no magic ratio.
- If you forget the salt, don’t panic; just scatter it on after cooking. Actually, I find it works better if you do.
- Don’t be precious about shaping. They taste the same even if they look like lumpy ghosts.
Experiments (Aka, Stuff I Tried So You Don’t Have To)
- Once, I tried wholemeal flour instead of white, thinking I’d be all healthy, but it tasted oddly dense. Not doing that again, but hey—someone else might love it?
- Curry powder in the dough? Actually, quite good. Highly recommend with a fried egg.
- I heard some people fry these in bacon fat; tried it—yep, delicious. Slightly guilt-inducing, but whatever.
Do You Really Need Special Tools?
A heavy frying pan is ideal; I use a battered old nonstick, but anything solid will do. Don’t have one? Just use what you’ve got—it’s not the end of the world if they don’t crisp up quite so much. I’ve even cooked these on a pizza stone in a pinch (messy, though).
How To Store Them (If You Somehow Have Leftovers)
Store in an airtight tin or a bag in the fridge; they’ll last up to two days. Really, though, in my house they’re gone by tea time. If you want to, you could freeze them, but I think they’re a bit stodgy after defrosting. Up to you.
Here’s How I Serve Irish Potato Farls
Best hot, with a generous dab of real butter that melts all over. My son puts a rasher of crispy bacon on his, while I love them alongside eggs and tomato (kind of a lazy Ulster fry, if you squint). If I’m feeling fancy, a little parsley or spring onion sprinkled on top does the trick. Oh—and don’t knock them cold as a snack, just saying.
Pro Tips (Or, Things I Messed Up So You Don’t Have To)
- I once tried rushing cooking on high heat because I was starving. Burnt on the outside, raw in the middle—don’t do it.
- Use enough flour on the board; I skimped once, and they stuck like glue. Had to scrape it all up and start over. Don’t make my mistake.
- Potatoes too wet? Squeeze ’em in a tea towel first. Learned that after the third go.
Got Questions? Here’s What You’ve Asked Me
- Can I make these gluten-free? Yeah! Just swap in a gluten free plain flour. Actually, the texture is a tad softer but totally edible.
- Can I prep the dough ahead? You can, but if it sits in the fridge it goes a bit stiff. Just let it come to room temp first. Or don’t; they’ll still cook up fine, just maybe not as fluffy.
- Are these just like hashbrowns? Sort of, but not really. These are mashed, not grated (and I personally think they’re better, but I’m biased).
- Can I add things to the dough? Sure—leftover herbs, scallions, even cheese. Once put a spoonful of mustard in for giggles, but not sure I’d do that again.
- Do I need to peel the spuds? Technically no, but I do; my lot complain about the skins. That said, a few flecks never hurt anyone.
To wrap up—if you read this far, give yourself a pat on the back! Irish potato farls are one of those things that sound all rustic and old-school, but honestly, they’re just a clever way to turn leftovers into something you could eat at midnight or for brunch. Give ’em a try—if they end up more like pancakes, that’s half the fun.
Ingredients
- 500 g potatoes, peeled and chopped
- 50 g unsalted butter, plus extra for frying
- 100 g plain flour, plus extra for dusting
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp baking powder (optional)
- Sunflower oil or butter, for frying
Instructions
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1Boil the peeled and chopped potatoes in salted water until tender, about 12-15 minutes. Drain well.
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2Mash the potatoes thoroughly while still warm. Add the butter, salt, pepper, and mix until smooth.
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3Stir in the flour (and baking powder, if using) until a soft dough forms. Turn out onto a lightly floured surface and gently knead.
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4Flatten the dough into a circle about 1 cm thick. Use a knife to cut into 4 quarters (farls).
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5Heat a little butter or oil in a non-stick skillet or griddle over medium heat. Cook the farls for 3–4 minutes per side until golden and lightly crisped.
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6Serve warm, with extra butter if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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