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Potato farls Recipe

Name: Potato farls
Total time: 45 min
Yield: 12
Ingredients: 500g King Edward potatoes, cut into large chunks; 50g salted butter, softened, plus extra to fry; 100g plain flour, plus extra for dusting; 1/2 tsp baking powder; fried eggs; crispy bacon; grilled tomatoes

olivemagazine

Potato farls are part of a classic Irish breakfast, farl literally means four parts. This recipe creates a potato dough which is rolled out to make a circle, and four parts are cut out then fried. Serve with crispy bacon and juicy tomatoes for a great weekend brunch

Ingredients

500g King Edward potatoes, cut into large chunks

50g salted butter, softened, plus extra to fry

100g plain flour, plus extra for dusting

1/2 tsp baking powder

fried eggs

crispy bacon

grilled tomatoes

Method

Put the potatoes in a pan with cold salted water, heat to a simmer and cook until tender.

Drain really well then push through a potato ricer into a large bowl.

Season with salt, mix in the butter, then the flour and baking powder, and bring together into a dough.

Divide into 3 pieces, then roll each piece to 1cm thickness on a lightly dusted worksurface.

Use a small plate to cut out a neat circle, then cut each circle into 4 so you have 12 quarters.

Heat a little more butter in a heavy frying pan, then fry the farls for 3-4 minutes each side or until golden.

Keep warm in a low oven while you cook the rest. Serve with fried eggs, bacon and grilled tomatoes.

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