Have you heard of Irish Potato Farls? No? Well, if you love potato pancakes, you’ll love potato farls. They’re easy to make with fresh or left over potatoes.
When I was working on this recipe I once again consulted my Irish mom. I asked if she’d heard of potato farls, and she said she hadn’t. But that’s not surprising since “farl” is more of an Ulster term and my mom is from Limerick.
But as soon as I described the recipe she said, “Oh, my mother used to make something like that”. She went on to describe all the different potato pancakes and potato breads her mother made, almost always starting with leftover potatoes.
Scroll through the process photos to see how to make Irish Potato Farls:
FAQs about making Irish Potato Farls or Irish Potato Pancakes:
I used russet potatoes. Russets are a high starch potato. You want to use the same sort of potato you’d use for making fluffy mashed potatoes. Yukon Golds would also work well.
Yes, you’ll just need to make adjustments for any added butter, milk and salt in the left overs.
Yes. Be sure to melt the butter before adding it to the cold potatoes.
Yes, just scoop the potato out of the skin and add melted butter.
Yes, you can hold the uncooked farls in the refrigerator for several hours before frying. Uncooked farls can be frozen for several weeks. Defrost before frying. They are best eaten hot from the pan.
I doubt they’ll be any leftovers! But you can refrigerate left over farls for a day or two. Then reheat in the microwave briefly, or even better, reheat them in a little butter over low heat in a skillet.
Farls are traditionally served with an Irish breakfast of bacon and eggs. But they’d also be nice along side Corned Beef on St. Patrick’s day or all by themselves for a hearty snack.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Irish Potato Farls
- 24 oz russet potatoes (peeled and cut into 1" cubes.)
- 1 1/2 teaspoons table salt (divided)
- 2 oz Irish Butter (room temperature, divided)
- 3.75 oz all purpose flour (3/4 cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 2 scallions (chopped fine)
- Place the potatoes in a pot of water with 1/2 teaspoon of the salt. Boil until the potatoes are tender. Drain.24 oz russet potatoes, 1 1/2 teaspoons table salt
- Pass the potatoes through a ricer back into the pot, or use a potato masher. Add 1 oz (2 tablespoons) of the butter and the remaining salt mix until the butter is melted. Add the flour, baking powder and pepper and stir until most of the flour is mixed in.1 1/2 teaspoons table salt, 2 oz Irish Butter, 3.75 oz all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon ground black pepper
- Turn the dough out onto a lightly floured surface and knead in the chopped scallions then form the dough into a ball. Divide the dough in half.2 scallions
- Preheat a large skillet over medium heat. While the pan is heating, pat each half of the dough to an 8" round, 1/4”thick. Use flour as needed to prevent sticking. Cut the rounds into quarters. You'll have a total of 8 farls. (See Note)
- Melt 1 tablespoon of the remaining butter in the pan. Fry half the farls in the butter until golden brown, then flip and fry the other side. Cook until both sides are golden brown and the farl springs back when pressed in the center. About 4 minutes per side.2 oz Irish Butter
- Repeat with the remaining butter and farls. Serve immediately.2 oz Irish Butter
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.