Irish Potato Farls are easy to make with this recipe! Not only are they easy to make, – they’re quick, budget friendly and fool proof too. This recipe is for authentic Irish potato cakes (it’s my granny’s recipe) and it will have you making these delicious flatbreads in no time. They are what leftover mash were made for!
So What are Potato Farls?
Potato Farls or Potato bread (same thing) are flatbreads (no yeast) with the primary ingredient being seasoned, leftover, mashed potatoes, bound together with flour. Recipes for potato bread are ‘as old as the hills’ with each family bread maker using different quantities of ingredients. These recipes differ usually in the ratio of mashed potato and flour used. Oftentimes fresh or soured milk (buttermilk) is added along with a generous knob of butter (which may or may not have been added already to the mashed potatoes.) Farls were created at a time of resourcefulness, ensuring no food went to waste.
Irish Potato Farls are a natural ingredient in an Ulster Fry along with Irish Style Sausages, Irish Back Bacon, Black Pudding, soda bread and eggs. Traditional Potato Farls and soda bread are added to the pan when the bacon is frying. They absorb the salty, smoky bacon fat!
Potato Farls are a staple in Northern Ireland with local bakeries like Ormo or McErlains bakery supplying some supermarkets. They are typically square in shape and sold cooked, ready to be fried.
History of Potato Farls
Potato bread originated in Ireland well before the famine in 1845. It was the more prevalent bread eaten at the time compared with soda bread. Ireland’s cool, damp, maritime climate made it difficult to grow high gluten wheat. So lower gluten wheat led to the creation and popularity of quick breads, such as soda bread, using baking soda and sour milk as raising agents instead of yeast. The consumption of potato bread, with its minimal reliance on flour, was a practical solution to Irelands’s agricultural challenge.
Traditionally, Potato bread Farls were formed on a kitchen (scullery) table and transferred to a dry slightly floured, hot, cast iron griddle that was suspended over an open fire (also in the kitchen.) The Farls would cook quickly on the griddle, and consumed immediately. This style of cooking over the kitchen fire was common place in Ireland before households were fitted with kitchens.
The name Farl comes from Scottish and Irish Gaelic word ‘fardel’ which means “a fourth part” or a “quarter”. It is the term used to describe a quarter quantity of a round cake or flatbread.
Differences Between Potato Farls, Potato Bread, Fadge, Rousel, Boxty and Potato Cakes
These potato based breads typically differ in their ratio of potato and flour used:
| Bread Type | Potato Ratio | Flour Ratio |
| Potato Farls | 4 parts mashed potatoes | 1 part |
| Fadge | 5 parts mashed potatoes | 2 parts |
| Boxty | 1 part mashed, 1 part raw, grated | 1 part |
In Ireland, particularly in the north of Ireland, Potato Farls and potato bread are the same thing.
Fadge is the term commonly used in Scotland and the NE of Ireland, predominantly in Co. Antrim for a potato based bread. Typically Fadge does not include butter (unless there is butter in the leftover mashed potatoes) or milk. Fadge is often called a ‘Tattie Scone.’
Rousel is standard Potato Farls with oats added, believed to have originated around Ballyclare, Co. Antrim.
Boxty is another form of potato and flour combo, however Boxty typically uses raw grated and mashed potato mixed with less flour when compared with Potato Farls. Boxty is formed into a small round pancake rather than a large round that is then quartered.
Potato Cakes is a generic term given to any type of round patty made primarily with mashed potatoes.
Best Potatoes to Use
In Ireland / U.K. choose Maris Piper, Kerr’s Pink, or Golden Wonder. My personal choice to use are Comber Earlies – with their sweet earthy flavor grown around Comber, County Down, Northern Ireland. These are typically harvested earlier than other potatoes in early May to late July. Interestingly enough, they are not a variety of potato but rather a variety of different sorts of potatoes, named after the location at which they are grown. (Similar to champagne being the sparkling wine made from grapes in the Champagne region of France.)
In the U.S./ Canada choose a floury, high starch potato such as Russet, Yukon Golds or Red.
In Australia ideal potato choices are Sebago, Dutch Cream, Desiree or Coliban.
Ingredients (using fresh potatoes, not leftover mashed potatoes)
- Potatoes: choose a floury, high starch potato. See the info above about potato choice.
- Flour: all purpose / plain flour.
- Butter: Irish of course!
- Milk: either whole milk or buttermilk.
- Salt to season (optional is adding pepper, white pepper is generally preferred.)
How to Make Irish Potato Farls, Without Using Leftover Mash
If you prefer to watch the video to see how to make these authentic Irish potato cakes, then scroll down!
Part 1
This recipe is in two parts. The first part prepares and cooks the Potato Farls. If using leftover mash, skip steps 1-3. This is my paternal Granny’s recipe – enjoy!
1. Peel and chop the potatoes into small uniform pieces.
2. Add the potatoes to a pot of cold water and add salt. Bring to a boil, then reduce heat to a simmer.
3. When the potatoes are cooked (about 5-7 minutes depending on the size of the pieces,) drain the water off and add butter to the pot.
4. Mash the potatoes. Then pour in the milk.
5. Add almost all of the flour to the mashed potatoes.
6. Combine to form a potato dough.
7. Turn the potato dough onto a floured surface.
8. Roll the dough out evenly to make a circle. Cut into 4- 6 segments.
9. Place each segment onto a floured griddle or skillet over a medium heat.
10. Cook each side for 3-4 minutes and flip over to cook the other side too.
How to Make Square Farls
11. Thinly roll out the potato dough and cut into squares.
12. Lightly flour a preheated griddle and place the squares of potato bread on it. Cook for 3-4 minutes per side.
How to Use Potato Bread Farls
Great for a fry up! Potato Farls take pride of place in an Ulster Fry or similar cooked breakfast of meats, breads and vegetables.
Use them for paninis and fries or serve with soup.
Cooked Potato Farls (part 1 of the instructions, found above) are delicious served warm with butter and jam.
How to Fry Irish Potato Farls
Part 2
Use cooked Potato Farls (see part 1 above). Preheat the skillet over a medium / hot heat.
Add the fat of your choice (I used bacon fat). When the fat is warm / hot, add the Farls and pan sear for 2-3 minutes each side.
Variations to Try
- For a gluten-free option, add any GF flour alternative.
- Make these Potato Farls vegan by using vegan fat and milk alternatives.
- Add ingredients such as fresh herbs, cheese, chopped sautéed vegetables, and bacon bits which will give these Farls a different twist.
- Use Champ when making Potato Farls for a scallion-infused version.
- For a sweet version add cinnamon and apple chunks to the leftover mash, pan fry in butter and then serve warm with fresh cream.
A Tip From Me
Cut potatoes into smaller chunks before boiling – they’ll cook quicker and more evenly.
Check the consistency of the potato mixture before cooking. If the mixture is too tacky (sticky) add more flour. If the mixture is too dry and won’t come together, then add more milk.
When frying, the fat needs to be fairly hot, around 375°F / 190∘C. This will cook the Farls quicker and produce a crispy, golden brown surface with a softer filling. Do not cover the Farls when they are cooking. Follow these frying tips to avoid soggy Farls. Use fats that will hold up to these temperatures. Butter will burn if used by itself, so add some oil to it to increase its smoke point.
Make Potato Farls ahead of when they are needed. If using in the following 2-3 days, store them in a container with a tight fitting lid. If the Farls won’t be used for a while, then I recommend freezing them in a freezer bag for up to 3 months. Defrost in the refrigerator overnight before using them.
Got Questions?
I’ve got answers – hopefully!
Yes, although the end result won’t be the same. Make the Farls following the 10 steps in part 1. This includes ‘dry frying’ which does not involve fat. Alternatively, place these Farls onto a baking sheet and place in a preheated 400°F / 205°C for 15 – 20 minutes. If desired brush with fat (such as oil, lard, bacon fat.)
Scroll up to see the part on which potatoes work best for this recipe. It depends on what part of the planet you live in.
2-3 days in a container with a tight fitting lid. Freeze them in a freezer bag for up to 3 months, then defrost in the refrigerator overnight.
For authentic Irish Potato Farls the ratio is 4 parts mashed potato : 1 part flour.
Easy Irish Potato Farls
Equipment
Ingredients
- 1 lb potatoes
- 4 oz all purpose flour plain flour
- 1 oz salted butter
- 2 tbsp milk whole or buttermilk
- 1 tbsp bacon fat
Instructions
Part 1: Making Potato Farls without using leftover mashed potatoes.
- Peel and chop the potatoes into small uniform pieces. Add the potatoes to a pot of cold water and add salt. Bring to a boil, then reduce heat to a simmer.
- When the potatoes are cooked (about 5-7 minutes depending on the size of the pieces,) drain the water off and add butter to the pot.
- Mash the potatoes. Then pour in the milk and almost all of the flour to the mashed potatoes.
- Combine to form a potato dough. If the dough is too sticky add the rest of the flour.
- Turn the potato dough onto a floured surface. Roll the dough out evenly to make a circle. Cut into 4- 6 segments.
- Place each segment onto a floured griddle or skillet over a medium heat and cook each side for 3-4 minutes. Flip over to cook the other side too.
Part 2: How to fry Irish Potato Farls
- Use cooked Potato Farls (see part 1 above). Preheat the skillet over a medium / hot heat.
- Add the fat of your choice to the skillet (I used bacon fat). When the fat is warm / hot,, add the Farls and pan sear for 2-3 minutes each side.
Video
Notes
- Cut potatoes into smaller chunks before boiling – they’ll cook quicker and more evenly.
- Check the consistency of the potato mixture before cooking. If the mixture is too tacky (sticky) add more flour. If the mixture is too dry and won’t come together, then add more milk.
- When frying, the fat needs to be fairly hot, around 375°F / 190∘C. This will cook the Farls quicker and produce a crispy, golden brown surface with a softer filling.
- To avoid soggy Farls, do not cover them when they are cooking. Use a fat that will hold up to a hot temperature. Butter will burn if used by itself, so add some oil to it to increase its smoke point.
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