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Irish Potato Farls Recipe

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4.3 from 6 reviews

Irish Potato Farls are traditional Irish soda breads made with mashed potatoes, flour, baking powder, baking soda, and green onions. These savory, golden-brown flatbreads are pan-fried until crispy on the outside and soft on the inside, making a perfect accompaniment to any breakfast or as a snack.

Ingredients

Potatoes and Butter

  • 250g / 1 medium floury (starchy) potato, such as King Edward or Russet
  • 25g / 1 tbsp butter

Dry Ingredients

  • 75g / 1/2 cup + 1 tbsp all-purpose/plain flour (plus extra for rolling out)
  • 1 tsp baking powder
  • 1 tsp baking soda

Additional Ingredients

  • 2 / 1/4 cup sliced green onions
  • Salt and black pepper to taste

Instructions

  1. Prepare the Potatoes: Peel and quarter the potatoes, then boil them in salted water until very tender. Drain well and steam dry for a couple of minutes to remove excess moisture. Mash the potatoes with a masher, then mix in the butter, salt, and black pepper. Allow the mashed potatoes to cool to room temperature.
  2. Make the Dough: To the cooled mashed potatoes, add flour, baking powder, baking soda, and sliced green onions. Mix thoroughly to form a dough that pulls away from the sides of the bowl. If the dough is too dry, loosen it with a small amount of milk; if too wet, add a tablespoon of flour. Divide the dough into two equal balls.
  3. Shape the Farls: On a floured surface, roll out one dough ball into a disk about 1 inch thick. Cut the disk into four equal quarters.
  4. Cook the Farls: Heat a dry frying pan over medium heat. Place the farls on the pan and fry for 4 minutes on one side until golden patches appear. Cover the pan with a lid for a couple of minutes to allow the farls to puff up. Flip and cook for an additional 3 minutes until golden and cooked through. Repeat with the second dough ball.

Notes

  • Use floury or starchy potatoes like King Edward or Russet for the best texture.
  • Ensure the mashed potatoes are cool before adding flour to prevent a gummy dough.
  • The dough consistency should be soft but not sticky; adjust with milk or flour as needed.
  • Frying on a dry pan is essential to develop the characteristic golden patches and crispy edges.
  • Covering the pan while cooking helps the farls puff up nicely.
  • Serve warm as part of a traditional Irish breakfast or with butter and jam as a snack.

Find it online: https://yumntasty.com/irish-potato-farls-recipe/