potato cake

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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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 ☘️

We loved this Irish Boxty (aka potato cake) recipe! They are quick and easy to prepare and so tasty. Mixing mashed and grated potatoes adds a different texture. Onion adds a pop of flavor that we really liked. There is plenty of ingredients in these patties to hold them together while frying. This is a great recipe for a beginner cook. It's a simple side dish or snack.

Irish Boxty (Crispy Fried Potato Cakes)

potatoes

onion

cup(s) all-purpose flour

teaspoon(s) salt

teaspoon(s) pepper

cup(s) milk

cup(s) vegetable oil

These crunchy tender fried mashed potato cakes will have you making extra mashed potatoes just to enjoy the leftovers.

Easy Crispy Pan-Fried Mashed Potato Cakes

cold left-over mashed potatoes

egg (lightly beaten)

flour (or as needed to make a sticky dough)

parsley

Salt and pepper (to taste)

(or as needed, Panko bread crumbs)

olive oil

butter ((optional))

Place the potatoes in a bowl and add the egg along with the flour, parsley, and onion. Mix well, until a sticky dough has formed, adding small amounts of flour as needed. (The amount of flour will vary slightly depending on how dry your potatoes are, wetter potatoes will require more flour). Add a small amount of salt and freshly ground pepper and mix well. 

Place the panko in a wide bowl or on a plate. 

Using a 1/4 measure; take a scoop of the potato mixture, then using your hands form into a patty cake; you can make them thicker or thinner as you prefer. Dip both sides of the cake into the panko, pressing lightly to make the crumbs adhere. Set aside. Proceed until all the potato is used.

Heat your skillet over medium heat; add the oil, when hot add the pat of butter if using. Swirl this around to mix. Carefully add the potato cakes to the skillet and cook, turning once, until both sides are nicely browned and the center is hot. If the cake is browning too quickly and the center is not hot, place the pan into a 350ºF oven for about 5 minutes.

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