Irish Potato Farls Recipe

4.89 from 9 reviews

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.

Prep Time30

Bake Time10

Servings:8 pieces

Ingredients

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, see note)
1/2 teaspoon baking powder
1/4 teaspoon ground black pepper
2 scallions (chopped fine)

Instructions

Place the potatoes in a pot of water with 1/2 teaspoon of the salt. Boil until the potatoes are tender. Drain.
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.
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.
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.
Repeat with the remaining butter and farls. Serve immediately.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

At this point the farls can be covered and refrigerated or frozen to cook later. If frozen, defrost before cooking.

Nutrition