Potato Farls (Irish Potato Cakes)

 

Potato Farls (Irish Potato Cakes)

Aunt Kate used to say that the people of the Middle East had Pita Bread while the Irish had Farls. Both are a variation of Potato Cakes, that are so easy to make and enjoy for breakfast, lunch, or dinner. I’ll eat either of them for a snack in the late morning or afternoon. With the Latka I’ll eat with sour cream, the Irish Potato Cakes I’ll either eat with sour cream or a sweet jam or marmalade, depending on my mood. are easy to make & great for breakfast or as a snack.

 Servings 8 potato farls

Ingredients

2.5 cups of potatoes

salt

pepper white or black

2.5 tablespoons butter

3/8 cups of plain flour plus extra for dusting

Instructions

Peel the potatoes, cut into 2cm chunks and place in a saucepan.

Cover with cold water and season with salt. Bring to a boil, then simmer until tender (12-15 min). Drain the potatoes in a sieve or colander.

Rest the sieve or colander on the now empty saucepan and leave the potatoes to dry and cool for 5-7 minutes. Tip out any water that's collected in the saucepan and return the potatoes to the pan. Add some pepper, the butter, and mash until smooth. Taste and add a little more seasoning if needed.

Mix in the flour to give a soft dough. Sprinkle a board or work surface with a little more flour, then roll or pat out the dough into one or two circles, each ½ - 1 cm thick. If you've made one circle, cut into 8 triangles. If you've made two circles, cut each into 4 quarters.

Heat a non-stick griddle or frying pan to medium, then transfer as many potato farls as will fit in without crowding them.

Cook the farls in batches if necessary, transferring them to a preheated baking tray in a low oven while you cook the rest.

Cook until brown on both sides and heated all the way through. This should take 3-6 minutes per side: potato farls will puff up a little when done.

Serve with eggs, bacon, sausages etc., buttered if you like, or with sweet toppings such as maple syrup or jam.

Can be stored for 2-3 days. Reheat on a griddle, in a pan, toaster, or toaster oven.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride