Irish potato farls are simple griddle cakes from Ireland, especially associated with Ulster, made by mixing mashed potato with flour, butter, and salt. Their soft centers and browned, lightly crisp edges make them a welcome part of a cooked breakfast or an easy way to turn plain potatoes into something worth gathering around the table.
Recipes vary by household: some use leftover mashed potatoes, while others cook potatoes specifically for the dough, and the amount of flour depends on how moist the mash is. This version starts with fresh floury potatoes and keeps the seasoning straightforward, so the potato flavor stays at the center.
Ingredients
- 1 lb (450 g) floury potatoes, such as russet, peeled and cut into roughly 1-inch (2.5 cm) pieces
- 1 cup (125 g) all-purpose flour, plus 2 tablespoons (16 g) for shaping and dusting
- 2 tablespoons (28 g) unsalted butter, softened
- 1/2 teaspoon (3 g) fine salt
- 1/8 teaspoon (0.3 g) freshly ground black pepper, optional
Instructions
- Cook the potatoes. Put the potato pieces in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat and simmer for 14–16 minutes, until a knife slides easily into the largest piece. Drain thoroughly. Return the potatoes to the warm, empty pan over low heat for about 2 minutes, gently shaking the pan, to let excess moisture evaporate. This brief drying step helps keep the dough from becoming sticky.
- Mash and cool. Mash the potatoes until smooth, working out any firm lumps but avoiding a food processor, which can make them gluey. Spread the mash on a plate or shallow dish and leave it for 10 minutes, until warm rather than steaming hot. If you have a kitchen scale, aim for about 14 ounces (400 g) of mash; the exact yield varies with the potatoes.
- Make the dough. Transfer the warm mash to a bowl and mix in the butter, salt, and pepper if using. Add the 1 cup (125 g) flour in two or three additions, stirring and then gently bringing the mixture together with your hands. Stop once it forms a soft dough that holds together. It should feel slightly tacky, not wet; add a little of the reserved flour only if it is too sticky to handle.
- Shape and cut. Lightly flour a clean work surface and your hands. Pat the dough into a round about 8 inches (20 cm) across and 1/2 inch (1.25 cm) thick. Keep the thickness even so the farls cook through at the same rate. Cut the round into four equal wedges, like a pie. Lift each wedge carefully with a thin spatula if it sticks to the work surface.
- Cook on a griddle. Heat a heavy frying pan, cast-iron skillet, or flat griddle over medium-low heat. It should be hot enough to brown the dough gradually without scorching it. Cook the farls in batches, leaving room to turn them, for about 3–4 minutes per side. They are ready when both sides have golden-brown patches, the edges feel set, and the middle is hot. If they darken before the centers warm, lower the heat.
- Serve warm. Move the cooked farls to a plate and serve right away, or keep them loosely covered with a clean tea towel while the remaining wedges cook. Avoid stacking them tightly while they are steaming, as trapped moisture softens the browned surfaces.
Tips
- Start with dry, fluffy mash. Watery potatoes need extra flour, and too much flour can make farls dense. Drain well, let the potatoes steam dry in the pan, and add the flour gradually rather than tipping it all in at once.
- Leftover mash can work. Use about 14 ounces (400 g) of plain, cold mashed potatoes in place of the fresh potatoes. If the mash already contains milk, cream, or plenty of butter, it may need less added butter and more flour; add flour a tablespoon at a time until the dough can be shaped. Strongly seasoned mash will change the traditional mild flavor.
- Handle the dough gently. A few small potato flecks are fine, but kneading for a long time develops the flour and can leave the cakes tough. Pat the dough rather than rolling it firmly, and dust the counter lightly instead of working extra flour into the dough.
- Control the pan temperature. Medium-low heat gives the center time to warm while the outside browns. A very hot pan can scorch the flour before the farl is cooked through; if the first side becomes dark in less than 3 minutes, turn the heat down.
Serving Suggestions
Serve potato farls hot with butter, which melts into the browned surface, or offer them alongside eggs, bacon, sausage, tomatoes, and mushrooms as part of an Irish-style cooked breakfast. They are also good with smoked salmon, a spoonful of sour cream, or simply a little salt. For a lighter meal, pair a farl with a bowl of vegetable soup or a crisp green salad; its soft potato interior is particularly good for soaking up broth or dressing.
For a relaxed breakfast or brunch, put the farls on a warm plate with butter and let everyone add their own toppings. If serving them with other hot foods, cook the farls near the end so their edges stay freshly browned. They can be made a little ahead and reheated, but the griddle gives them a better surface than keeping them covered in a warm, steamy pan.
Variations
Use leftover potatoes: This is a natural variation and a practical way to use plain mashed potatoes from another meal. Since leftover mash can be wetter or richer than freshly prepared potato, adjust the flour in small additions and taste before adding more salt.
Add herbs or scallions: Stir 1 tablespoon (about 3 g) finely chopped chives or 2 tablespoons (about 12 g) thinly sliced scallions into the mash. These additions are not essential to a basic farl, but bring a fresh onion note. Keep the pieces small so the dough still cuts and cooks evenly.
Try a different flour: A portion of whole-wheat flour can replace some all-purpose flour, though it makes the cakes heartier and a little less tender. Start by replacing 1/4 cup (30 g) of the all-purpose flour, and keep the rest available for adjusting the dough. A gluten-free all-purpose blend may work, but blends vary, so add it gradually and expect a more delicate dough that needs careful handling.
Change the shape: The traditional-looking round cut into wedges is convenient, but you can divide the dough into smaller rounds for individual servings. Make them the same 1/2-inch (1.25 cm) thickness and check that the centers are hot before taking them off the pan. Smaller farls may cook faster, so begin checking after about 2 minutes per side.
Storage and Reheating
Let leftover farls cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Separate layers with baking parchment if you want to keep them from sticking together. For longer storage, freeze them in a sealed freezer-safe container or bag for up to 2 months for best quality; thaw overnight in the refrigerator or reheat from frozen over low heat.
To bring back the browned outside, warm the farls in a dry skillet over low to medium-low heat, turning once. A toaster oven also works; use a moderate setting and check them often so the edges do not dry out. For food safety, reheat leftovers until they reach 165°F (74°C) at the center, checking with a food thermometer. Microwaving is quick but tends to make the surface soft, so a brief finish in a skillet can improve the texture.
Frequently Asked Questions
What does “farl” mean?
A farl is a portion or quarter of a round, a name that fits the classic way these potato cakes are shaped: pat the dough into a circle and cut it into wedges. The word is used for other traditional griddle breads and cakes as well, so the shape and ingredients depend on the dish.
Are potato farls the same as potato cakes?
They are closely related, and names vary by place and household. Potato farls are commonly made as a dough of mashed potato and flour, shaped into a round, cut into quarters, and cooked on a griddle. Other potato cakes may be smaller, differently seasoned, or fried in more fat.
Can I make the dough ahead?
It is best to cook the farls soon after mixing, while the dough is easy to shape and the surface has not become damp. If you need to work ahead, cook the farls fully, cool them, and refrigerate them; then reheat to 165°F (74°C) before serving. That approach also makes it easier to prepare breakfast without handling dough at the last minute.
Why are my farls sticky or falling apart?
Most often, the mash held too much water, the dough was handled while very hot, or the farls were turned before their first side had set. Steam-dry the potatoes, let the mash cool until warm, and add flour gradually until the dough holds together. Use a thin spatula and give each side a few minutes undisturbed on the griddle.
Can I cook potato farls in advance and freeze them?
Yes. Cook them completely, cool them, and freeze them with parchment between the pieces so they separate easily. For best quality, use them within 2 months. Reheat in a skillet or toaster oven until hot throughout and 165°F (74°C) in the center; the skillet helps restore some of the original browned texture.
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