Potato farls recipe

Google+ Pinterest LinkedIn Tumblr +

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

Ingredients

  • 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
How to Make It
  1. Add the butter to the potatoes and mash until smooth.
  2. 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.
  3. 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.
  4. 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”.
  5. 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.
  6. 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.
  7. Repeat the process with the other half of the dough mix.
  8. 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.
Share.

Leave A Reply