Traditional Potato Bread (Irish Farls) – A Simple Comfort from Ireland’s Hearth
If you’ve never tasted Irish potato bread, also known as “farls,” you’re in for a rustic treat. Made with just a few pantry staples and leftover mashed potatoes, these soft, fluffy triangles are pan-fried to golden perfection. In Northern Ireland, they’re a staple of the traditional “Ulster Fry” breakfast – but they’re just as satisfying with a pat of butter and a hot cup of tea.
Ingredients
(Serves 4)
1 cup mashed potatoes (preferably cold leftovers)
1/2 cup all-purpose flour, plus more for dusting
1 tablespoon butter (melted)
1/2 teaspoon salt
Butter or oil, for frying
Instructions
- Mix the Dough:
In a bowl, combine mashed potatoes, flour, melted butter, and salt. Use a fork or your hands to mix until a soft dough forms. It should be pliable but not sticky—add a little extra flour if needed. - Roll Out the Dough:
Turn the dough out onto a floured surface. Pat or roll into a circle about 1/4 inch thick. Cut into 4 equal wedges (farls). - Cook the Farls:
Heat a nonstick or cast-iron skillet over medium heat. Lightly grease with butter or oil. Cook the farls for about 3–4 minutes per side, or until golden brown and slightly puffed. - Serve:
Serve warm, slathered with butter, or alongside eggs and sausage for a full Irish breakfast.
Tips & Variations:
- Add chopped chives or shredded cheddar to the dough for a twist.
- Swap butter for bacon fat for richer flavor.
- These also freeze well – just reheat in a dry pan or toaster.
FAQs
Q: Can I use instant mashed potatoes?
Yes, but make sure they’re thick and not overly wet. Real mashed potatoes give the best texture.
Q: Why are they called “farls”?
The word comes from the Gaelic “fardel,” meaning a fourth or quarter – referring to how the dough is cut.
Q: Can I bake instead of fry?
Traditional farls are pan-fried, but you can bake them at 400°F (200°C) for 10–12 minutes for a less crispy version.
