These traditional potato farls are remarkably versatile. While they truly shine at breakfast as part of an Ulster Fry (which is difficult to recreate here in the US, but I do try!), they also make a great snack with butter. And Little Miss Traybakes was spotted slathering a very thick layer of raspberry jam on a few of these and then devouring them! If you wanted to be fancy about it, you could cut these into smaller squares, spread with cream cheese and top with smoked salmon and a squeeze of lemon. So, really quite versatile and similar to Soda Farls, another great breakfast/snack/’slathered with jam’ staple.
Nice and simple to make, with just four ingredients, potato farls also freeze well, so you’re never too far away from a tasty breakfast (if you can get hold of decent sausages or bacon or black pudding…)
I got about 8 rectangular farls out of this mix. And yes, I did spend time attempting to cut these into similar sized rectangles. Feel free to roll this into a circle and cut it into wedge shapes instead, I was just trying to recreate the classic ‘packet of potato farls’ look.
Traditional Potato Farls
- 1 lb or 500g potatoes, boiled and mashed
- 4 oz or 110g plain flour (all-purpose flour)
- 1 tsp salt
- 1 oz or 55g butter, melted
- After you have boiled and mashed the potatoes, flour your work surface with a little of the measured flour and add the (still warm) potatoes.
- Sprinkle with the salt and pour over the melted butter.
- Add just enough flour to bind the potatoes together. You may not need it all.
- Knead lightly to combine, then roll out to about half a centimeter/quarter of an inch thick and cut into farls.
- Cook on a hot griddle (or as I did, a non-stick frying pan) until browned. This should take about 7 to 10 minutes in total.
- Cool on a cloth, so they remain soft.