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Potato Farl

Leftover mash and a handful of flour patted into a round, cut in four and dry-fried on a griddle — soft, floury triangles that go on the breakfast plate.

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Resep oleh Irish home kitchens · 🏺 Tradisional · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.

Irish · griddle bread — An ownerless traditional dish, so no cook is credited. The cited article confirms the quadrant shape, the name's meaning as a quarter cut from a griddle round, and both the potato and soda versions. Quantities and method are this book's own.

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  1. Mix the warm mash with the melted butter and salt, then work in the flour until it just comes together.

    💡 As little flour as you can get away with. Every extra spoonful takes the farl further from potato and closer to a scone.

  2. Pat it out on a floured surface into a round about 1 cm thick and 20 cm across.

  3. Cut it right across twice to make four quarters. Those quarters are what farl means.

  4. Heat a heavy dry pan over medium heat — no fat at all — and lay the farls in.

    💡 Dry pan. Butter or oil fries the outside before the inside cooks and you get a greasy raw triangle.

  5. Cook 4 minutes a side until blistered and browned in patches and cooked through.

  6. Serve straight from the pan with butter, or on the breakfast plate under a fried egg.

💡 Tips

  • A farl is any griddle bread cut in four — soda farls are the wheat version and sit on the same breakfast plate.
  • This is a leftovers recipe. Making mash specially for it works, but the point is Sunday's potatoes on Monday morning.
  • Cold farls fry back to life beautifully. They are better reheated in a pan than eaten cold.

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