I’m so happy to share this Irish Potato Farls recipe with you because it turns simple mashed potatoes into warm, golden griddle bread. These soft potato rounds are lightly crisp on the outside and tender inside. They use just a few basic ingredients, yet they feel hearty and comforting. Serve them hot with butter and salt, or enjoy them as part of a classic breakfast plate.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Yield: 4 servings
Course: Breakfast or Side Dish
Cuisine: Irish
I still remember the first time I tried potato farls fresh from a skillet. They were simple, warm, and so satisfying with just a little butter on top.
This recipe uses boiled potatoes, flour, butter, and salt to create a soft dough. The dough is rolled into a circle, cut into four pieces, and cooked on a skillet until golden on both sides. They are often served with breakfast foods, but they are just as good on their own as a simple snack.
How to Make Irish Potato Farls
These farls are made from mashed potatoes and cooked right on a skillet until lightly browned. Here is how it all comes together:
• Boil peeled potatoes until very tender
• Let the potatoes dry out slightly after draining
• Mash until smooth with no lumps
• Mix in flour, melted butter, and salt to form a soft dough
• Roll the dough into a circle and cut into four parts
• Cook in a skillet until golden on each side
It is a simple stovetop recipe that turns everyday ingredients into something warm and filling.
Ingredients
• 4 medium potatoes, peeled and halved
• 1/4 cup all purpose flour, plus extra for dusting
• 1 tablespoon melted butter
• 1 pinch salt
Directions
- Boil the Potatoes:
- Place the peeled and halved potatoes in a pot and cover with water.
- Bring to a boil over high heat, then reduce slightly and simmer for about 20 minutes, until tender when pierced with a fork.
- Drain and Dry:
- Turn off the heat and drain the potatoes well.
- Return them to the warm pot and let them sit for a few minutes so extra moisture can dry out.
- Mash Until Smooth:
- Mash the hot potatoes with a potato masher until smooth and lump free.
- Form the Dough:
- Transfer the warm mashed potatoes to a bowl.
- Stir in the flour, melted butter, and salt.
- Mix gently until a soft dough forms.
- Roll and Cut:
- Lightly flour your work surface and place the dough on it.
- Knead very lightly just until it comes together.
- Roll into a circle about 9 inches wide and about 1/4 inch thick.
- Cut into four equal wedges using a floured knife.
- Cook in the Skillet:
- Sprinkle a small amount of flour into the bottom of a skillet.
- Place the farls in the skillet and cook for about 3 minutes on each side, until evenly browned.
- Sprinkle with a little extra salt and serve warm.
Process Details
• Drying the Potatoes: Letting the potatoes dry after draining removes extra moisture. This helps the dough hold together better.
• Adjusting the Flour: The exact amount of flour can vary depending on how moist your potatoes are. Add a little more if the dough feels too sticky.
• Rolling Evenly: Keeping the dough about 1/4 inch thick helps the farls cook through without burning.
• Cooking Slowly: Medium heat works best so the outside browns while the inside stays soft.
Tips for Success
• Use floury or starchy potatoes for the best texture.
• Make sure the potatoes are fully tender before mashing.
• If the dough sticks to your hands, dust with a bit more flour.
• Do not flip the farls too early, wait until the bottom is firm and golden.
• Serve right away for the best texture and flavor.
Serving Ideas
• Classic Breakfast: Serve alongside eggs, bacon, and sausage.
• Simple Snack: Spread with butter and a pinch of salt while still warm.
• With Bread: Pair with soda bread as part of a hearty morning meal.
• Savory Twist: Top with a fried egg or a spoonful of gravy.
Storage & Freezing
• Refrigerator: Let farls cool completely, then store in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a skillet over low heat until heated through. You can also microwave briefly, but the skillet keeps them crisp.
• Freezing: Place cooled farls in a freezer safe bag with parchment between layers. Freeze for up to about 1 month.
• Thawing: Thaw in the fridge overnight, then reheat in a skillet for best texture.
Nutrition Info (Approximate per Serving)
• Calories: ~218
• Protein: ~5g
• Carbohydrates: ~43g
• Fat: ~3g
• Fiber: ~5g
• Sodium: ~33mg
• Sugar: ~2g
Irish Potato Farls are simple, hearty, and made with just a few pantry ingredients. They are soft inside, lightly crisp outside, and perfect with a bit of butter or as part of a full breakfast plate.
I hope you give this classic recipe a try in your own kitchen. Once you taste them warm from the skillet, you may want to make them again whenever you have extra potatoes on hand.
