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Authentic Irish Potato Farls

4.88 from 32 votes
If you want a true Irish breakfast, you need to make my Authentic Irish Potato Farls — they're perfectly savory when fried up and served next to eggs, tomatoes, and bacon!
Potato Farls, also known as Potato Cakes, with eggs, bacon, and tomatoes.

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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.

A pan with triangle potato farls, or fadge, being fried.

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):

  1. Peel, chop, and weigh the potatoes.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6.  Flatten the dough into an 8 inch round disc onto a lightly floured surface. Using a large knife cut the disc into 6 pieces.
  7. 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.
  8. Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.

A top-down view of a plate of Irish breakfast with my potato farls recipe, eggs, tomatoes, and bacon.

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.

 

Multiple plates of potato farls next to a pan also with farls.

Make More Irish Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Authentic Irish Potato Farls Recipe

4.88 from 32 votes
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
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.

 

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Fathima Inaz
Fathima Inaz
1 year ago

Hi Gemma
I know that you like Indian food, being an Indian it makes me so happy. So I thought why not try some Irish food. I went ahead and tried these and they were so good everyone liked it very much. Thank you for sharing your culture and other wonderful recipes. I will keep waiting for the wonderful recipes you have.
P.S – I was just wondering if you were a left hander (I am one too) cause I have noticed in a lot of your videos that you use your left hand.
Thanks once again Inaz

Last edited 1 year ago by Fathima Inaz
Kathy
Kathy
8 months ago

Hi Gemma, Getting ready to fry these up and wonder if they can be frozen before frying for later use. Or have you tried to freeze some after frying and then reheated? Thank you.

Mary Ann McLaughlin
Mary Ann McLaughlin
4 months ago

I have been making potato farl for years, but my Irish grandparents called it potato bread. If want to kick this up a notch after the basic preparation of browning the farl you should fry it in bacon fat and then top with butter. Obviously not the most healthy choice but that is the way the Irish make it.

Gilly
Gilly
4 months ago

Hi Gemma, my Grandmother (from Lancashire, with Irish connections) made these with leftover potatoes/mash, with egg or without. Mum and G’ma called them potato cakes but they were usually baked in the oven. It’s good to see how well they fry – I’m more tempted to make some now! I do have a question pls. If grated onion is added to the mix, then will frying be enough to cook in the onion, or might it be a bit raw still?

Rachelll
Rachelll
1 year ago

Hi gemma, I try it and it taste really good..
thanks for it

Anne
Anne
7 hours ago

Hi Gemma – may I ask – if I freeze the (uncooked ) potato cakes . Do I need to defrost them before cooking or cook from frozen? thank you so much

Jocelyn Larrissy
Jocelyn Larrissy
1 month ago

Can I freeze potato farls?

Fogo
Fogo
2 months ago

Delicious but the addition of a teaspoon or more of Onion Powder really adds that extra zing to them.
Also try finely chopped white part of spring onions and a sprinkling of fresh chopped Parsley

Candice
Candice
4 months ago

Wow, these were delightful! Flattened the dough to about a half inch thick, followed the recipe as-is except for using regular table salt since I didn’t have sea salt.

Mark Burgess
Mark Burgess
8 months ago

I mainly have bread flour ie high in gluten/ protein can I safely use this in you recipes

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook