Irish Potato Cakes Potato Farls Recipes

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 (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 CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

IRISH POTATO CAKES (POTATO FARLS)

Steps:

• Prepare potatoes. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
• Boil potatoes. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• Drain and add the rest of ingredients. Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible. To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
• Form into potato farls. Flatten the dough into an 8-inch disk on a lightly floured surface, about 1-inch thick then cut into 8 triangles, like cutting a pizza.
• Fry potato cakes. Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.