This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Potato Farls are something I grew up with in Ireland. My mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry. I haven’t had them in donkey’s years but the moment I ate these I was transported back to our kitchen in the house where I grew up. If you are Irish, you will be familiar with these, if you are not then you just found a new recipe that will give you a little taste of Irish culture and cuisine.
If you love Irish recipes, you definitely need to try my Irish Soda Bread, Irish Apple Cake, and Best-Ever Irish Scones!
What Is A Potato Farl (or Fadge)?
A potato Farl goes by many names! It’s also known as potato fadge, potato cakes, griddle cakes, and boxty. It originated out of a way to use up leftover mashed potatoes from the dinner the night before. Made with cupboard staples, it’s a humble recipe that might not seem like much but boy are they delicious.
The Potatoes Best For Potato Cakes
Fluffy, floury potatoes are essential for this recipe. Basically, the same potatoes that you use for making mashed potatoes. I recommend Maris Piper, Roosters, and Russets.
What You Need To Make Potato Cakes
- Medium Saucepan
- Steamer
- Vegetable Peeler
- Chopping Knife and Chopping Board
- Sieve or Ricer
- Medium Frying Pan
How To Make Potato Cakes (Farls)
This wonderful Irish breakfast is simple, quick, and so tasty you won’t even believe it. Here’s how you make my potato cakes (and don’t forget to get the full recipe with measurements, on the page down below):
- Peel, chop, and weigh the potatoes.
- In a medium saucepan over medium/low heat, steam or boil the cubed potatoes until tender, roughly 20-25 minutes. This makes them much, much easier to work with, too!
- Once tender remove the potatoes from the pot and place them in a sieve over a bowl. Allow them to hang out here for 5 minutes to cool slightly and to let some of the moisture evaporate.
- While still hot, pass the potatoes through the sieve. If you don’t have a sieve you can use a ricer or masher to mash the potatoes either.
- Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball. Like any dough take care not to over mix it so you get fluffy Farls.
- Flatten the dough into an 8 inch round disc onto a lightly floured surface. Using a large knife cut the disc into 6 pieces.
- Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown. Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
- Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.
Gemma’s Prof-Chef Tips For Making Potato Cakes
- Peel and chop the potatoes and then measure them.
- Pass the potatoes through the sieve while hot. If they cool down too much they become very difficult to mash and can become gluey.
- What potatoes do you use? A floury type of potato that is good for mashing eg/ Roosters, Maris Pipers and Russet potatoes
- Can I use leftover mashed potatoes? yes BUT only if they are not already mixed with lots of butter and milk. The potato has to be firm.
- Make, cut, and freeze the potato Farls uncooked. Then just cook them off whenever you want them.
How do I store Potato Farls?
Storing/Freezing/Reheating – These farls will keep in the fridge for up to 3 days. You can reheat them on the hob or in the oven. You can freeze these, I would freeze them before cooking. Lay them out on a baking tray then pop it in the freezer for an hour. Transfer them to a freezer bag or container, in layers. I would place some parchment paper between each one to stop them from sticking together. Cook from frozen on the hob or in the oven.
Make More Irish Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 mins
Cook Time 10 mins
If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!
Author: Gemma Stafford
Servings: 6 people
Ingredients
- 4 cups (650g/1lb 7oz) 3 medium potatoes (Russet, Maris Piper, Roosters)
- ¾ cup (4oz/115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons (1oz/28g) butter (plus more for cooking)
Instructions
Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
Steam or boil the cubed potatoes in a medium pot until tender, roughly 20-25 minutes.
Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don't have a sieve you can use a ricer or masher to mash the potatoes either.
Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.
Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc. Using a large knife cut the disc into 6 pieces.
Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown. Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.
Submit your own photos of this recipe
0 Images