Potato Farls
Learn how to make an Irish classic, potato farls, with this authentic recipe from Jonny Murphy (aka The Hungry Hooker). An essential accompaniment to any fry up, it's also the perfect way to use up any leftover mashed potato.
From the book
Bakes and Wee Treats
100 traditional Irish bakes from Jonny Murphy (aka The Hungry Hooker)
With easy-to-follow recipes designed for bakers of all levels
Nostalgic, comforting treats, many of which Jonny learned from his nanny
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Introduction
Also known as potato bread, spud bread, tattie bread, taddie bread, fadge, slims … the list goes on, these were traditionally made with leftover mashed potato, so nothing would go to waste. The term farls comes from an early Scots word, fardell, meaning a fourth or quarter, which is why the Ulster Scots lay claim to my favourite bread. I was a bit of a fiend for the stuff when I was young. Whenever we had a fry up, I’d swap some of my bacon or sausages to get more potato bread, then plaster it in red sauce. Start making these for yourself and you’ll have the same problem.
Ingredients
| 450g | leftover cooked mashed potato (still warm, if possible) |
| 60g | butter |
| 1 tsp | salt |
| 120g | self-raising flour, sifted, plus extra for dusting |
Method
Place the leftover mashed potato in a bowl. Ideally, you want the mash to be slightly warm, so the butter combines well. Add the butter and salt, then give this a good mash until it’s fully combined and smooth.
Gradually add the flour to the mash, mixing well between each addition until it is all combined.
Turn the mixture out onto a lightly floured surface and gently bring it together into a ball. Pat it down into a flat circle, about 1cm thick. Lightly dust the top with flour, then cut it into quarters.
Heat a griddle or dry frying pan over a medium heat, then get your farls onto the pan, floured sides down. Dust the tops with a bit more flour, then cook for about 5–6 minutes on each side until they form a nice crust.
Remove from the pan and allow to cool on a wire cooling rack. These are very soft and delicate when fresh, so you can allow them to firm up a little.
You can have these immediately with some butter plastered over them, but be prepared for it to run down your chin. You can also toast them later. The best way to serve them is fried in the pan along with a big fry up. The only question is, which sauce: red or brown? Or, if we’re getting really fancy, what about some of that Ballymaloe Relish?
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