Authentic Irish Potato Farls
Crispy on the outside and tender inside, these potato cakes are perfect for breakfast or brunch, especially with leftover mashed potatoes.
Ingredients
Potatoes & Binder
- 2 cups mashed potatoes (leftover or freshly made)
- 2 tablespoons unsalted butter, softened
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- as needed additional flour for dusting
For Frying & Serving
- 1–2 tablespoons butter or oil for frying
- as desired butter, jam, or eggs for serving (optional)
Instructions
Preparation
- If using leftover mashed potatoes, bring them to room temperature for easier mixing.
- In a bowl, whisk together the flour, baking powder, and salt.
- Add mashed potatoes and softened butter into the dry mix. Stir until a soft dough forms; add up to 2 tbsp extra flour if the dough is too sticky.
- Lightly flour your work surface, divide dough in half, and shape each half into a flat round about 1/2-inch thick.
Cooking
- Heat a skillet over medium heat and add 1 tbsp butter or oil.
- Fry each farl for 4–5 minutes per side until golden brown and crisp at the edges.
- Transfer to a plate and let rest for 1–2 minutes, then cut into quarters.
Serving Suggestions
- Serve hot with butter, jam, or alongside eggs.
- For breakfast, serve alongside fried eggs and bacon.
- For brunch, add a dollop of butter and your favorite jam.
- For a snack, top with smoked salmon, crème fraîche, and chives.
Notes
Use cooled mashed potatoes to ensure the dough isn’t too sticky. Don’t overcrowd the pan; give each farl space to crisp evenly.