Irish Potato Farls – also called Potato Cakes
These traditional Irish potato cakes are so easy to make and a great way of using up leftover mashed potato, especially on a Sunday morning with the fried breakfast. Serve them for dinner with corned beef or for breakfast with Bacon, sausage, black pudding, eggs, etc. even smoked salmon. Or make small ones and serve as an appetiser for a party.
I don’t know about you, but whenever I have mashed potatoes I always seem to have some leftover. Well, this is an excellent recipe to use up that remaining mash. s you can see, there are just four ingredients.
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- Boil your Potatoes
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- Drain them well
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- Mash, do not add anything
If you don’t have any leftover mashed potato you’ll have to prepare some. It’s better if you don’t add any butter, milk or cream, etc. when doing this.
Important: You MUST allow the mashed potato to get COLD before this stage. All ingredients into a mixing bowl
Irish Potato Farls - also called Potato Cakes
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 500 g Cold Mashed Potatoes leftovers will do – If making the mash specially for this recipe DO NOT add any butter, milk or cream etc. And allow to cool thoroughly.
- 200 g Plain flour – plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
- Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
- Cut the disk into 4 quarters.
- Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
- Place a large frying pan or griddle pan over a medium heat. (don’t add any oil to the pan)
- Dry fry the potato cakes for 4 minutes on one side until they are coloured.
- Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.
Category: Baking, Breads & Doughs, Irish, Recipes, Sides, Vegetarian,, Vegan & Free From
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If you look at the first photo on the page it reads 500g RAW potatoes cooked and mashed
When you say 500g cold mashed potatoes, since I am using freshly made and not left overs, 500g when raw or after boiled and mashed. Thanks.