Best Irish Potato Farls Recipes
IRISH POTATO FARLS
The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.
Provided by Ita
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
- Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
- On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 43.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 33.4 mg, Sugar 1.7 g
FRIED IRISH POTATO FARLS
Potato bread farls are pan fried to make one of the essential components of an Ulster fry. They taste great on their own with a little salt, or with a fried egg on top.
Provided by Ita
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 8m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oil in a skillet over medium heat. Gently fry potato farls for 2 to 3 minutes on each side or until golden brown. Season with salt and serve immediately.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 25.7 g, Cholesterol 0.5 mg, Fat 8.6 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 279.9 mg, Sugar 2 g
IRISH POTATO FARLS
According to Wikipedia, A farl is a term used in Northern Ireland and Scotland for some roughly triangular flat breads and cakes, traditionally made by cutting a round into four pieces. This recipe is from my old Irish Grandma.
Provided by MrsDoty
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring potatoes to a boil on high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork. This should take about 20 minutes.
- Turn off heat. Drain the potatoes and return them to the pot and allow to completely dry out over remaining heat. Mash the potatoes until smooth.
- Place warm mashed potato into a medium bowl. Stir in the flour, salt and melted butter. Mix gently until a soft dough forms.
- On a well floured surface, knead the dough gently. The dough will be sticky. Use a (floured) rolling pin to flatten into a circle about 9 inches in circumference and 1/4 inch thick.
- Cut into quarters using a floured knife.
- Heat a skillet to medium high heat. Once hot, melt the butter in the skillet.
- Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned.
- Season with salt and serve right away.
Nutrition Facts : Calories 217.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 72.1, Carbohydrate 43.2, Fiber 4.9, Sugar 1.7, Protein 5.1
POTATO FARLS (IRISH)
Make and share this Potato Farls (irish) recipe from Food.com.
Provided by GrandmaIsCooking
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
- Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
- Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
- Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
- Cut into quarters; set aside. Repeat with remaining dough.
- In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
- Serve warm.
Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 170.4, Carbohydrate 24.3, Fiber 2, Sugar 0.6, Protein 3.1
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