Irish potato farls (Irish potato bread / pancakes)
These Irish potato pancakes are cooked in a hot skillet and turn deliciously soft from the inside. It’s an easy and authentic Irish farls recipe that’s made with only a couple of ingredients like mashed potatoes. So if you have any mashed potatoes from the evening before, this will be your dish to cook in the morning!
Irish farls can be served as breakfast with, for example, fried tomatoes, bacon, sausages and fried eggs. But please don’t feel like you have to limit yourself to just breakfast, because they make a perfect snack too.
The word farl originates from the Gaelic word fardel meaning four parts. Traditionally potato farls were part of the Ulster Fry. Ulster Fry is a hearty fried breakfast consisting of farls, fried soda bread, sausages, black pudding, bacon, and fried eggs that’s served and eaten in Northern Ireland.
But don’t worry, no need to travel all the way to Northern Ireland anymore, in particular, after Brexit…;) With this recipe it’s possible to make Irish potato pancakes in the comfort of your own home! Try it out and let me know your thoughts.
- 500 gr, about 5 medium size potatoes, cubed
- 100 gr (½ cup) wheat flour
- 30 gr (2,5 tbsp) butter, room temperature
- ¼ tsp capsicum powder (optional)
- Bring potatoes to a boil over high heat. Simmer on medium-high heat until cooked through. Drain and allow to completely dry out over remaining heat (steam dry for a couple of seconds).
- Mash with a potato masher until smooth. Stir in butter, sieved flour, capsicum powder and season with salt/pepper. Add more of the spices if desired.
- Knead until smooth and divide dough into 3 parts (dough will remain a bit sticky). Cover the surface with a baking sheet and use a (floured) rolling pin to flatten each part into a pancake about 20 cm diameter. You can also put another baking sheet on top of the pancake, so that the dough doesn't stick to the rolling pin.
- Heat a skillet, without oil, over low/medium heat and cook the farls until nicely browned, about 2-3 min (you can use the baking sheet to transfer the farls into the skillet, because the dough could be too sticky to handle).
- Then flip the farl and cook for another 2-3 min. Lower the heat if they brown too quickly.
- Serve hot.