Irish Potato Bread (Irish Potato Cakes or Farls)
A traditional Irish potato scone type recipe that's often served at breakfast.
Equipment
- 1 Potato ricer or masher potato ricer if you’re fancy, or a good old trusty masher works too
- 1 Non-stick skillet or griddle to brown the farls with no oil needed initially
- 1 Sharp knife or cake lifter to cut the dough easily into quarters
- 1 Clean tea towel to cover the breads after cooking so they stay soft
Ingredients
Main ingredients
- 4 large Russet potatoes boiled in salted water, skin-on is fine, about 1 lb after cooking
- 2 ½ oz all-purpose flour sifted
- 1 oz butter softened
- ½ teaspoon kosher or sea salt to bring out the flavor
Instructions
Instructions
- Peel your potatoes if you didn’t boil them with skin on. Chop ‘em for quicker boil time in salted water until tender.
- Drain well and rice them or mash thoroughly so no lumps. Smooth texture is key for good dough.
- Toss in softened butter and salt. Taste it here because you might wanna add a pinch more salt if needed.
- Lightly sift the flour over the mix and fold in gently. The dough pulls together kinda fast so don’t overwork it.
- Turn the dough out onto a floured board. Fold it softly to smooth out, then divide the dough in two balls.
- Roll one ball flat to about ⅓ inch thickness then slice into quarters with your knife or cake lifter. Repeat this for the next ball.
- Heat your dry skillet on medium-high and put the farls on. No oil or butter right now. Cook until both sides show that golden brown crust, about 4-5 mins each side. When browned, transfer them onto your clean tea towel and cover to keep warm.
Notes
Use quality ingredients for the best outcome.