Traditional Irish Potato FarlsYum
There are some countries that do breakfast well, and some that don’t do it well at all.
My own personal favourites have always been Mexico (obviously), The US (if you’re feeling indulgent), and Ireland (Home Sweet Home). Between those three, you’ll find a hearty breakfast.
Ireland specialises in breakfasts designed to feed someone up for a hard day’s work. Potato Farls are a great part of that. If you’ve never heard of them, potato farls are like potato bread or pancakes. The recipe is very similar to gnocchi, but instead of boiled, it’s flattened, shaped, and fried.
Crispy & Delicious!
These are best served in place of toast. You can add whatever you like on the side. True Irish fashion is to go the whole hog, with sausage, bacon, eggs, and beans. That’s not quite my bag. I tend to opt for a poached egg, some avocado, and some rocket or wilted spinach – beautiful!
Of course Potato Farls aren’t restricted to breakfast. They’re great for brunch, lunch and dinner too. Serve them alongside some of your favourite meals to replace your usual mashed or roasted spuds. It’s a nice twist on the norm!
Ireland isn’t always known for it’s fine cuisine, but there’s one thing we do well, and that’s comfort food.
- 500g floury potatoes (I used Rooster)
- 50g butter
- 50g plain flour + extra for kneading
- 1/2 tsp bicarbonate of soda
- Sea Salt
- Peel the potatoes & boil until tender (around 15 mins).
- Strain and allow to steam dry in a colander for a few minutes.
- Transfer to a bowl and mash the potatoes until very finely mashed. You can put the potatoes through a ricer or fine sieve to achieve an extra fine mash if necessary.
- Add the butter to the potato and mash again.
- Sieve the flour and bicarbonate of soda into the mashed potato and stir to combine until the potato comes together as a dough.
- Turn the dough out onto a floured surface and knead for a few minutes until you have a soft, well-combined dough.
- Cut the dough into fourths.
- Roll each piece of dough out onto a floured surface into a circle shape, around a 1/2 inch thick.
- Cut the circle into quarters and fry in a non-stick pan with a little butter, for around 3 minutes on each side or until each side is browned and crispy.
- Repeat with each piece of dough.
- Serve with the sides of your choice, and some butter for spreading!
- You can store the cooked farls in a preheated oven while you fry the rest, to keep them hot before serving.