Irish Potato Farls, also known as fried potato bread or fadge, are a staple of northern Irish cuisine, usually made with leftover mashed potatoes. These savory pan-fried flatbreads cook up into crispy wedges.
Why You'll Love This Irish Farls Recipe
These crispy potato cakes boast a fluffy interior and a crispy crunch. Perfect for breakfast, brunch, or a light lunch, they can be enjoyed plain, drizzled with butter and herbs, or even topped with your favorite savory ingredients.
They're a great way to use up leftover mashed potatoes for something different than toast, muffins, or biscuits!
- Simple and Budget Friendly: Made with basic pantry staples and leftover mashed potatoes, these farls are a budget-friendly and resourceful way to rustle up a satisfying meal.
- Crispy on the Outside, Fluffy on the Inside: The unique combination of pan-frying and mashed potatoes results in a delicious contrast, offering crispy golden exteriors and fluffy, flavorful centers.
- Versatile and Customizable: The basic recipe can be easily adapted to your preferences. Add herbs, spices, or cheese for a personalized touch.
Ingredients Overview
Use starchier, dryer potatoes for the best Farls. They'll fry up crisp on the outside, and have that fluffy texture in the interior. The trick is to drain the potatoes as soon as they are fork tender, then let them sit in the drained pot covered for another 15-20 minutes to dry up more.
- Potatoes - Russet or Yukon Golds.
- Flour - Regular all-purpose flour.
- Salt
- Butter - melted.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Traditional Irish Farls
To make Irish farls, mashed potatoes are mixed with flour and salt to form a soft dough that is shaped, cut, and cooked in a skillet until golden. The visual step-by-step tutorial will walk you through each step of the process from mixing to frying.
Pro Tip
Instead of making mashed potatoes from scratch, you can use leftover mashed potatoes.
Step 1: Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.
Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.
Step 2: Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
Step 3: Transfer the cooked potatoes to a large mixing bowl.
Using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
Step 4: Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.
Step 5: Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks about ¼" thick.
Step 6: Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side until cooked through. They will be golden and dark brown.
Irish Farls Serving Suggestions
Surprise your family on St. Patrick's Day for an authentic taste of Ireland with a breakfast of eggs, bacon or sausage, and some farls. Not quite an Ulster Fry, but a delicious way to enjoy these crispy potato cakes.
Serve them alongside a traditional Irish breakfast with eggs, sausages, and baked beans. Enjoy potato farls on their own with a dollop of sour cream or your favorite dipping sauce. Pair them with grilled fish, roasted chicken, or steak, with roasted vegetables for a light and flavorful meal.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Freshly chopped chives, parsley, or thyme can be incorporated into the dough for a vibrant taste.
- Experiment with different spices like garlic powder, onion powder, or paprika to add depth of flavor.
- Crumble in some cheddar cheese or your favorite cheese variety into the dough for an extra layer of flavor.
- Use gluten-free flour or almond flour to create a gluten-free version.
Tips for Success
Helpful tips to help you when making this recipe:
- Use cold or cooled mashed potatoes for easier handling and shaping.
- Don't overmix the dough, as this can make the farls tough.
- Ensure the oil is hot enough before adding the farls to prevent them from becoming greasy.
- Don't overcrowd the pan while frying, as this can lower the oil temperature and lead to uneven cooking.
Storage Options
Here is how I store leftovers when making this recipe:
- Leftover Potato Farls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a skillet over medium heat or in the oven until warmed through.
- Potato Farls can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
Russet potatoes work well due to their high starch content, which helps bind the dough.
Yes, farls are a great way to use up leftover mashed potatoes! You can even use store bought mashed potatoes.
The farls should be golden brown and crispy on the outside and cooked through on the inside. You can insert a toothpick into the center; it should come out clean.
Yes, you can add minced white or yellow onion, green scallions, or minced garlic. And, you can add your own ideas, like grated carrot, zucchini, etc.
Breakfast Bread Recipes
Get the Recipe!
Irish Potato Farls (Potato Pancakes)
Ingredients
- 4 medium Potatoes peeled
- ½ teaspoon Salt for boiling potatoes
- 2 tablespoon Butter melted
- ⅔ cup all-purpose Flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper ground
Instructions
Boil The Potatoes
- Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.4 medium Potatoes
- Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.½ teaspoon Salt
- Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
- Transfer the cooked potatoes to a large mixing bowl and using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
- Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.2 tablespoon Butter, ⅔ cup all-purpose Flour, ½ teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Black pepper
- Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks.
- Roll each disk out with a floured rolling pin into circles about ¼" thick and cut each into quarters.
- Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side in the dry skillet until cooked through. They will be golden brown with dark patches. When ready to serve, reheat the farls by frying a second time with a little butter.
Notes
- Use cold or cooled mashed potatoes for easier handling and shaping.
- Don't overmix the dough, as this can make the farls tough.
- Ensure the oil is hot enough before adding the farls to prevent them from becoming greasy.
- Don't overcrowd the pan while frying, as this can lower the oil temperature and lead to uneven cooking.
Kelly says
Easy to follow and turned out great!