Potato farls

Potato farls
  • Serves icon Makes 4
  • Time icon Hands-on time 10 minutes, cook time 8 minutes

Irish potato bread (or potato farls) are the star of the famous Irish breakfast and makes a great accompaniment to many meals, Irish or otherwise.

This recipe, taken from Baking School: The Bread Ahead Cookbook, is incredibly simple and as quick and easy (and flavourfully rewarding) as they come.

Ingredients

  • 125g boiled potatoes (made with about 200g potatoes such as Maris Piper)
  • 15g unsalted butter, melted
  • fine sea salt and ground white pepper, to taste
  • 50g plain flour
  • ½ teaspoon baking powder
  • 2 tablespoons sliced red onion (about 1 small onion)
  • 2 spring onions, finely sliced (including the green stalks)

Method

  1. If cooking in the oven (as opposed to on the hob), preheat it to 200°C/fan 180°C/gas 6.
  2. Mash the potatoes with the melted butter and season to taste (we go quite heavy on the seasoning). Add the flour, baking powder, red onion and  spring onions and mix together until well incorporated.
  3. Push your potato dough down to form a disc about 12cm across, then cut the disc into 4 pieces. Place them in a hot, dry ovenproof pan (no oil or butter) for 4 minutes, then carefully turn them over and cook for an additional 4 minutes – you can do this on the hob or in the oven. (If cooking on the hob, be careful they don’t burn).
  4. Take out of the pan or oven and serve with your fry-up!

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury bread recipes

Potato and rosemary bread with beetroot and dill pickle

Take your lunch to the next level with home-made potato...

Save recipe icon Save recipe icon Save recipe

Italian vegetarian recipes

Potato, green tapenade and herb flatbread

It’s easy to fall back on cheese on toast when...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Soda bread

Richard Corrigan’s soda bread recipe is best served with hard...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.