Few things capture the essence of Irish home cooking quite like Irish Potato Farls—soft, buttery, golden-brown potato breads that are simple yet irresistibly comforting. Originating from Northern Ireland, farls were born out of resourcefulness, using leftover mashed potatoes to create a warm, hearty addition to the breakfast table. Traditionally cooked on a griddle or cast-iron pan, they’re rustic, filling, and perfect with butter, eggs, or alongside a full Irish fry-up.
What makes potato farls so beloved is their versatility. You can enjoy them at breakfast with fried eggs, tuck them into lunch sandwiches, or serve them as a cozy side dish at dinner. The humble potato transforms into something magical when mashed, mixed with a bit of flour and butter, and fried until crisp on the outside and tender on the inside. Let’s explore how to make these golden Irish classics right in your own kitchen.
Recipe Overview
Irish Potato Farls are a traditional Irish flatbread made from mashed potatoes, flour, and butter, cooked until golden on both sides. Lightly seasoned and easy to prepare, they make a delicious companion to eggs, sausage, or simply a pat of butter. Whether made fresh or from leftover potatoes, they’re the perfect way to bring a little Irish warmth to any meal.
Ingredients & Instructions
Ingredients
- 1 pound (500g) potatoes, peeled and quartered
- 1 cup (125g) all-purpose flour, plus extra for dusting
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh chives (optional)
- *Additional butter or oil for frying
Step-by-Step Instructions
1. Boil and Mash the Potatoes
Place the peeled and quartered potatoes in a pot of cold, salted water, then bring to a boil. Cook until tender, about 15–20 minutes depending on the potato size. Drain well and allow them to cool slightly.
Mash the potatoes until completely smooth—no lumps! You can use a potato masher or ricer for the best texture.
2. Mix in Flavor and Seasoning
Add the melted butter, salt, baking powder, black pepper, and chives (if using) to the mashed potatoes. Stir until everything is evenly combined.
Tip: The melted butter adds richness and helps the dough stay tender while cooking.
3. Add the Flour and Form the Dough
Gradually mix in the flour, adding just enough for the dough to come together. It should be soft, pliable, and slightly warm to the touch but not sticky. If it’s too sticky, sprinkle in a bit more flour.
Turn the dough out onto a lightly floured surface and knead briefly—just until smooth.
4. Shape and Cut the Farls
Roll the dough out to about ½ inch thick. You can:
- Cut it into rounds using a biscuit cutter for uniform farls, or
- Roll it into a circle and cut into quarters to create the traditional triangle shapes.
Dust lightly with flour to prevent sticking.
5. Cook the Farls
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter or oil. Place the farls on the pan and cook for 3–4 minutes on each side, or until golden brown and slightly crisp on the outside.
Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
6. Serve and Enjoy
Remove from heat and serve your potato farls warm. Spread with butter, or serve as part of a traditional Irish breakfast with eggs, sausage, bacon, and baked beans. They’re also lovely with smoked salmon or a dollop of sour cream and chives.
Cooking Tips & Variations
1. Use Leftover Potatoes
If you have leftover mashed potatoes, you’re already halfway there! Just ensure they aren’t overly creamy or wet—stiffer mash works best.
2. Try Different Herbs
Chopped parsley, thyme, or green onions add a fresh flavor twist.
3. Make Them Crispy
For crispier farls, add a touch of oil to the dough and cook on slightly higher heat for a few seconds before reducing it.
4. Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free flour blend. You may need a touch more flour to reach the right texture.
5. Cheese Lovers’ Upgrade
Mix in a small handful of grated cheddar cheese before cooking for cheesy potato farls that melt in your mouth.
Storage & Serving Suggestions
Storage
- Refrigerator: Keep leftover farls in an airtight container for up to 3 days.
- Freezer: Freeze cooked farls between layers of parchment paper for up to 2 months. Thaw and reheat in a skillet or toaster for best texture.
Serving Ideas
- Breakfast: With eggs, bacon, and grilled tomatoes.
- Snack: Simply buttered or topped with jam.
- Dinner Side: Pair with stews, soups, or roasted meats.
Their lightly crisp exterior and pillowy interior make them a perfect companion for both sweet and savory meals.
Irish Potato Farls are proof that the simplest ingredients often create the most satisfying dishes. They’re warm, hearty, and made with love—just like the food generations of Irish families grew up on. Whether you make them from leftover mash or fresh potatoes, they’re an easy way to add old-fashioned charm and flavor to your table.
Crisp on the outside, tender inside, and irresistibly buttery, these farls are more than just bread—they’re a bite of Irish tradition that’s still cherished today.
FAQs
1. Can I use instant mashed potatoes?
Yes, though fresh mashed potatoes give the best flavor and texture. If using instant, make sure they’re firm, not runny.
2. What kind of potatoes work best?
Starchy varieties like Russet or Maris Piper create the fluffiest farls.
3. Can I bake them instead of frying?
Yes! Bake at 375°F (190°C) on a greased tray for about 15 minutes per side, though frying gives a more traditional result.
4. What does “farl” mean?
“Farl” comes from the Gaelic word fardel, meaning a fourth part—because traditional farls were made by cutting a round of dough into quarters.
5. Can I reheat potato farls?
Absolutely. Warm them in a skillet or toaster until hot and slightly crisp again.
Discover how to make traditional Irish Potato Farls—soft, buttery, golden potato breads cooked on a skillet. Perfect for breakfast, snacks, or a hearty side dish.