These Irish potato breads are a great accompaniment for breakfasts or brunch which is how we enjoy ours. We play a game with an Irish friend when we say what we can’t imagine life without we say bread and he says potatoes (yes I know, we make our own entertainment…). Well here’s the perfect combination
of the two and a great way of using up some leftover mashed potatoes.
- Yield: 8 farls
- 1 lb 4 cups (450 g) cooked and mashed floury potatoes
- 2 oz 4 tbsp (50 g) butter, softened
- 3½ oz ⅘ cup (100 g) plain (all purpose) flour, plus extra for rolling out
- ¼ tsp baking powder
- Salt and black pepper
- Extra butter, for cooking
- Add the butter to the potatoes and mash until smooth.
- Sift the flour with the baking powder over the potato mix and combine well this is easiest to do with your hands. Taste for seasoning and adjust, if required.
- The mixture should make a smooth dough. You can add more flour if the mixture is too wet and a little milk if it is too dry.
- Divide the dough into two halves. Form one piece into a ball, then pat it out on a floured surface into a rough circle with a diameter of about 15 cm/6” and a thickness of 1 cm/½”.
- Pop a shallow frying pan into the oven and warm it through. Add a little butter and use a brush to spread it round the pan. Transfer the first circle of dough into the pan. Use a dough scraper to mark four quarters into the dough but don’t cut all the way through.
- Cook for around 5 minutes in the oven with the door off until the farls are golden brown on the base. Flip the farl over and cook on the other side for another 3 or 4 minutes. Remove to a warm plate.
- Repeat the process with the other half of the dough mix.
- These are great for breakfasts or brunches so serve with some roast tomatoes, crispy bacon, fried eggs all done in the wood fired oven of course! Also delicious as a supper dish with some Boston baked beans and slow roast pork.