In a medium pot over medium-high heat, boil the cubed potatoes 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.

To your potatoes, add the flour, salt, pepper, and 2 tablespoons of 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.

In a large frying pan , over medium heat, add the remaining 2 tablespoons of butter and wait until it bubbles. Carefully add the potato farls and cook over medium heat for about 5 minutes or until 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 while hot as part of a traditional Irish breakfast! These potato farls are best enjoyed freshly made, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat with more butter in a pan.