Ingredients
Scale
- 1 lb Potatoes, peeled and boiled
- 1/2 cup All-purpose flour, plus extra for dusting
- 1/4 cup Butter, melted
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Milk (optional, for a softer farl)
Instructions
- Step 1: Boil the potatoes until soft. Drain them well and mash until smooth, ensuring there are no lumps.
- Step 2: In a large bowl, combine the mashed potatoes, flour, melted butter, salt, and pepper. If using, add the milk gradually until a soft dough forms.
- Step 3: Turn the dough out onto a lightly floured surface. Gently knead the dough for a minute or two until it comes together. Be careful not to overwork it.
- Step 4: Divide the dough into four equal pieces. Shape each piece into a round, about 1/2 inch thick.
- Step 5: Heat a lightly greased griddle or frying pan over medium heat. Cook each farl for about 5-7 minutes per side, or until golden brown and cooked through.
Notes
- Store cooled farls in an airtight container in the refrigerator for up to 3 days.
- Reheat farls in a dry skillet over medium-low heat for a crispy exterior, or briefly microwave for a softer texture.
- Serve warm farls with a fried egg and crispy bacon for a traditional Irish breakfast treat.
- Don't skip the resting time for the dough, it allows the gluten to relax, making for a tender farl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American