farls

If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!

Authentic Irish Potato Farls Recipe

(650 grams/1lb 7 ounces) 3 medium potatoes ((Russet, Maris Piper, Roosters))

(4 ounces 115 grams) all-purpose flour

sea salt

black pepper

(1 ounces 28 grams) butter ((plus more for cooking))

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&#039;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.

https://www.youtube.com/watch?v=tAKzGvzIu2A

Try my new Authentic Irish Potato Farls — my mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry. If you want authentic Irish recipes, I'm THE source to go to!  Get the recipe here: http://bit.ly/PotatoFarls

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.

**WATCH my other IRISH recipes! https://youtube.com/playlist?list=PL3N53o3RIxHKigIvw1tWqSq5cZ9wQsZdR
 
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: http://bit.ly/PotatoFarls
 
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Authentic Irish Potato Farls ☘️

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick&#039;s Day or any time of the year.

Irish Potato Bread (Caribbean style)

red skinned sweet potatoes

brown rice flour

tbsp tapioca starch

tbsp of dairy free butter

almond milk

thyme (carefully pull off the tiny leaves, discard the stem)

scallion (chopped finely)

½ tsp black pepper

tsp parsley

⅛ tsp pink salt

butter

Bring the sweet potato to the boil then reduce heat.

Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.

Once cooked, drain off the excess water and allow the potato to cool slightly.

Meanwhile, in a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk and set aside

Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free.

Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll.

Transfer the dough onto a large piece of parchment paper dusted with brown rice flour.

Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle.

Use a knife or pizza cutter to cut into four quarters. Any left over dough can be shaped into patties.

On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side.

Dust with flour and serve.

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