Irish Potato Farls Recipe - Allrecipes.com
Irish Potato Farls Recipe
  • READY IN 45 mins

Irish Potato Farls

Recipe by  

"The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up."

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Ingredients Edit and Save

Original recipe makes 4 farls Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
  2. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
  3. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
  4. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2009

To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree.

 
Most Helpful Critical Review
Mar 10, 2006

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they really didn't achieve the light fluffy texture that farls should have. I think I'll try my luck with Ita's farl recipe that uses buttermilk.

 
Sep 28, 2009

If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too.

 
Mar 06, 2006

We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic!

 
Mar 16, 2008

These were delicious! I added a little onion powder to the dough mixture - this was a BIG help! I used bacon grease to fry the second batch instead of using flour - this was also quite tasty. They were good either way, really... thanks for sharing!

 
Nov 23, 2009

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a little butter on top. By doing individual cakes they are easier to spoon on the pan and flatten and 1/4 of flour is just enough.

 
Apr 22, 2011

Fantastic! I moved from Northern Ireland to Canada in 2003 and this is what I missed most! They taste exactly as they do when you buy them from the shop. I prefer to toast mine with butter dripping off them. I use a 10 pound bag of potatoes so that I can make extras for freezing and share with the rest of the family I have over here. Thank you so much for posting!

 
Feb 08, 2008

These are delicious! I followed the PR's suggestion and doubled the butter and flour...mmmm...betcha can't eat just one!

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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