Irish Potato Farls

These Irish Potato Farls are the perfect accompaniment to your breakfast! Mashed steamed potatoes are mixed with flour, melted butter, salt and pepper and fried in a skillet with butter. This recipe serves 6.

Course Breakfast & Brunch

Cuisine Irish

Keyword easy recipe, potato, skillet bread, St. Patrick's Day, St. Patrick's Day Recipe

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 214

Author Laurie McNamara

Ingredients

1½ pounds russet potatoes peeled and chopped
3/4 cup unbleached all-purpose flour
1½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons melted butter divided
2 to 3 tablespoons butter for frying

FOR SERVING:

flaky salt
snipped fresh chives

US Customary - Metric

Instructions

Wash, peel and chop roughly potatoes. Once peeled, it should be about 1-1/4 pounds. Place a steamer basket into a deep-sided pan and fill just to the bottom of the basket with water. Add potatoes in an even layer. Cover, and bring the water to a simmer over medium heat for about 20 to 25 minutes or until potatoes are very tender.
Transfer potatoes to a mesh sieve set over a mixing bowl and let them dry out for about 5 minutes. Use the back of a spoon to press the potatoes through the mesh sieve and into the bowl below. Once through the sieve, scrape any potato from the underneath side of the sieve.
NOTE: Alternatively, you could rice the potatoes, however I feel the mesh sieve does a better job.
To the potatoes add the flour, kosher salt, freshly ground black pepper and melted butter. Using a spatula, mix until thoroughly combined. It should form a dough-like consistency.
Shape the dough into an 10-inch round disc that is about a 1/2-inch thick. I eyeball this. Use a pizza cutter or sharp knife to cut the dough into 6 wedges.
melt 2 to 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat. The butter should melt and is bubbling. Add in the triangles of dough and cook 5 to 6 minutes or until the underneath is golden. Carefully turn each wedge and continue cook for another 5 to 6 minutes.
Serve with a sprinkle of flaky salt and snipped fresh chives.
Best day of but can be reheated and served the next day if desired, however thy will lose their crispy texture.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition