Irish Potato Bread Irish Farls Recipes

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

Steps:

• First, peel the boiled potatoes.
• Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
• Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
• Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
• Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
• These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!

IRISH POTATO FARLS

Steps:

• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

IRISH POTATO BREAD

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.