Potato Farls
Warm Irish potato farls — soft inside, golden outside, and perfect for breakfast or in place of bread.
Ingredients
- potato700 g
- wheat flour150 g
- butter40 g
- salt1 to taste
Instructions
Peel the potatoes, boil until tender, about 15–20 minutes, drain and leave in a colander for 5 minutes to dry out. Mash the potatoes into a smooth mash.
Add 30 g softened butter and salt to taste to the warm mash, stir well and let the mixture cool until just warm.
Add 120 g flour and knead into a soft dough without overworking it. Use the remaining flour to dust the surface and the dough.
On a floured surface, shape the dough into a round about 1 cm thick and cut it into 4 equal triangles.
Heat a dry skillet over medium heat, grease it with the remaining butter and add the farls. Cook for 3–4 minutes on each side, until golden brown.
Serve the farls hot as part of an Irish breakfast or in place of bread.
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