Irish potato farls

50 min

Difícil

5 ingredients

Irish potato farls

Irish potato farls are a traditional preparation originating from Ireland that forms an essential part of the Irish breakfast. Their name "farl" comes from the Scottish term "fardel," meaning "quarter" or "portion," due to the way the dough is divided into four parts for cooking. This recipe has been passed down from generation to generation and is appreciated for its soft texture and comforting flavor. In other Latin American countries, although not known by exactly the same name, similar potato-based preparations are part of daily cuisine, and in informal contexts they could be considered variants of potato pancakes or potato bread.

In Ireland, potato farls are enjoyed hot, often accompanied by butter, jam, or as part of the traditional full Irish breakfast with bacon, eggs, and sausages. The simplicity of their ingredients and the ease of preparation make them a very popular recipe in both rural and city homes.

How to make Irish potato farls

To prepare this delicious recipe you will need potatoes, butter, flour, salt, and vegetable oil.

Peel and halve the potatoes.

Place them in a large saucepan with enough water to cover.

Bring to a boil.

Simmer, covered, for 20 to 30 minutes, until tender when pierced with a fork.

Drain well.

Return to the saucepan over low heat.

Add the butter.

Mash the potatoes well.

Incorporate the flour and salt.

Form the mixture into a ball.

Turn it out onto a lightly floured surface.

Knead lightly until smooth.

Divide the dough in half.

Roll out one half into a 20 cm circle, approximately 0.6 cm thick.

Cut into quarters.

Set aside.

Repeat with the remaining dough.

In a large non-stick frying pan, heat half of the oil over medium-high heat.

Cook the dough quarters in batches for 2 minutes on each side or until browned, adding more oil as necessary.

Serve hot.

Ingredients (5)

Potatoes
Butter
Flour
Salt
Vegetable Oil

Instructions (24 steps)

1 Peel and cut the potatoes in half
2 Place in a large saucepan with enough water to cover
3 Bring to a boil
4 Simmer covered for 20 to 30 minutes
5 until tender when pierced with a fork
6 Drain well
7 Return to the saucepan over low heat
8 Add butter
9 Mash the potatoes well
10 Incorporate the flour and salt
11 Form the mixture into a ball
12 Turn out onto a lightly floured surface
13 Knead lightly until smooth
14 Divide the dough in half
15 Roll out one half into a 20 cm circle
16 approximately 0.6 cm thick
17 Cut into quarters
18 Set aside
19 Repeat with the remaining dough
20 In a large non-stick skillet
21 heat half of the oil over medium-high heat
22 Cook the dough quarters in batches for 2 minutes per side or until golden brown
23 adding more oil as needed
24 Serve hot

Nutritional Information

Calories: 157 kcal

Protein: 0g

Carbohydrates: 10g

Fat: 8g

Azúcar: 0g

Sodio: 6mg

Categoría

Panadería

Etiquetas

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Appetizers Breads Potatoes Vegetables Easy European Irish Dietary