Irish Potato Bread (Irish Potato Cakes or Farls)
A tradtional Irish potato scone type recipe that's often served at breakfast.
Equipment
- 1 potato ricer (preferably)
Ingredients
- 4 large Russet potatoes (boiled in salted water-preferably with the skin still on, should weigh 1 lb/455 grams after cooking)
- 2 ½ oz flour (sifted)
- 1 oz butter (softened, I use Kerrygold)
- ½ tsp Kosher salt (or sea salt)
Instructions
- If not using leftover mashed potatoes, 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!
Notes
- Use quality ingredients for the best outcome.
Nutrition
Serving: 2 pieces | Calories: 203kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 178mg | Potassium: 780mg | Fiber: 3g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 2mg
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