Irish Potato Bread Farls (Printable)

Soft, golden Irish potato bread farls pan-cooked for a comforting breakfast or side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb floury potatoes, peeled and quartered

→ Dairy

02 - 3.5 tbsp unsalted butter, plus extra for frying

→ Dry Ingredients

03 - 3/4 cup plain all-purpose flour, plus extra for dusting
04 - 1/2 tsp fine sea salt

# How To Make It:

01 - Place the potatoes in a pot of cold, salted water. Bring to a boil and simmer for 12-15 minutes, or until fork-tender. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes thoroughly until smooth. While still warm, mix in the butter and salt.
03 - Add the flour and gently knead until a soft dough forms. If the dough is sticky, add a little more flour as needed.
04 - Turn the dough onto a floured surface. Divide in half, then shape each half into a flat, round disc about 1/2 inch thick. Cut each round into 4 equal wedges.
05 - Heat a heavy-based frying pan or griddle over medium heat. Lightly grease with a little butter. Cook the farls in batches for 3-4 minutes per side, until golden brown and cooked through. Serve warm.

# Tips from dashanddishes:

01 -
  • You probably have everything in your kitchen right now
  • They transform ordinary breakfast into something special
  • The dough comes together in minutes
02 -
  • Wet potatoes will make your dough sticky, so let them steam dry thoroughly
  • Overworking the dough makes tough farls, so stop as soon as it comes together
03 -
  • Use a heavy pan for even heat distribution and better browning
  • Let the farls cool on a wire rack to prevent sogginess on the bottom

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