Authentic Irish Potato Farls: Crispy Outside, Fluffy Inside (Traditional Griddle Bread)
Make traditional Irish Potato Farls using leftover mashed potatoes. This simple recipe yields farls that are crispy when pan-fried and soft inside, perfect for an Irish breakfast.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold)
- 1 cup all-purpose flour (plus extra for dusting)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- In a large bowl, combine the cold mashed potatoes, flour, melted butter, salt, and baking powder.
- Mix gently with a fork until a soft dough forms. Do not overmix.
- Lightly flour a clean work surface. Turn the dough out onto the surface.
- Knead the dough briefly, just enough to bring it together into a smooth ball.
- Pat or roll the dough into a circle about 1/2 inch thick.
- Cut the circle into four equal wedges (farls).
- Heat a dry cast-iron skillet or griddle over medium heat.
- Place the farls onto the hot griddle. Cook for 4 to 6 minutes per side, until golden brown and slightly crisp.
- Serve immediately, often buttered and alongside eggs and bacon.
Notes
- Use cold, plain mashed potatoes for the best texture; avoid potatoes with added milk or cream if possible.
- If your dough is too sticky, add flour one tablespoon at a time until it is manageable.
- For extra crispiness, cook the farls slightly longer on medium-low heat.
Nutrition
- Serving Size: 1 farl
- Calories: 220
- Sugar: 0.5
- Sodium: 350
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 10