Thin, tender triangles of potato bread made from mashed potato and flour, griddle-fried until golden — a cornerstone of the Ulster fry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: butter pat
Accompaniments: fried eggs, grilled tomatoes, mushrooms
Instructions
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1
Mash hot potatoes until very smooth. Mix in melted butter and salt.
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2
Work in the flour quickly to form a soft dough. Do not overwork.
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3
Roll out on a floured surface to 5mm thick. Cut into a large round, then cut into quarters (farls).
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4
Heat a griddle or dry skillet over medium heat. Lightly grease with butter.
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5
Cook farls 3-4 min per side until golden brown spots appear.
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6
Serve immediately as part of a full Ulster breakfast or with butter.
Did You Know?
The word "farl" comes from the Scots Gaelic "fardel" meaning a quarter — referring to the traditional way of cutting the round into four triangles.
Chef's Notes
Equipment Tips
- large skillet or griddle
- potato masher
- rolling pin
Garnishing
butter pat
Accompaniments
fried eggs, grilled tomatoes, mushrooms
The Story Behind Potato Farl
Potato farls are a staple of Ulster cooking, born from the same potato-centric traditions that dominate Irish food history. They became an indispensable part of the Ulster fry, Northern Ireland's version of the full cooked breakfast.
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