The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes if you have them. Serve hot with a little butter and salt or fry them alongside soda bread as part of an Ulster Fry.
Ingredients
- medium potatoes: 4 piece (halved)
- all-purpose flour, plus extra for dusting: 0.25 cup
- butter: 1 Tbsp (melted)
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat. Dotdash Meredith Food Studios
-
Mash with a potato masher until smooth. Dotdash Meredith Food Studios
-
Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms. Dotdash Meredith Food Studios
-
Knead dough lightly on a well-floured surface. 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. Dotdash Meredith Food Studios
-
Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away. Dotdash Meredith Food Studios
