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Potato Farls

Potato Farls (Irish Potato Bread)

Traditional Irish Potato Farls, crispy on the outside, fluffy in the middle and perfect for a tasty St.Patrick's day breakfast.
Course Breakfast
Cuisine Irish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 273kcal


  • 625 g potatoes (4.25 US cups approx) peeled and cut into quarters
  • 120 g plain flour (all-purpose flour) (1 US cup)
  • 30 g butter (2 US tbsp) plus more for cooking
  • 1 tsp baking powder
  • 1 tsp salt divided
  • ½ tsp freshly cracked black pepper

for serving

  • 4 eggs
  • 4 tomatoes cut in half
  • 4 spring onions chopped


  • Boil the potatoes in a large pan of salted water. Use ½ tsp of salt for the water.
    Drain, then return the pan to the heat and dry off the potatoes.
  • Mash the potatoes with a potato masher or put the potatoes through a ricer.
  • Melt the butter in a pan then add it to the mashed potatoes, stir well.
  • Add the remaining ½ tsp of salt, pepper, baking powder and flour to the potatoes and mix well.
    Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.
  • Cut the dough in half. Place one half aside for a moment.
    Take the other half and flatten it into a round, about 1cm / ¾ inch thick.
    Cut the round into equal quarters.
  • Melt a generous knob of butter in a skillet add the potato farls and cook over medium heat for about four minutes then flip them over and cook for another four minutes.
    The potato farls should be golden brown, crispy on the outside fluffy in the middle and piping hot.
    Serve immediately.


  • Potatoes - fluffy potatoes are essential for this recipe, Maris Piper or Yukon Gold are perfect.
  • Dry the potatoes - 0nce drained drop the potatoes back in the pan and put the heat on again to dry them out. This will help stop your farls from being to wet.
  • Melt the butter - before you add it to the potatoes, this is also good for making any mash. You don't want to add anything too cold to the hot potatoes.
  • Cook the farls in butter - I use salted butter, the Irish kind of course!
  • Dust the farls - Make sure the farls have a little dusting of flour on them before you add them to the pan. If you followed the recipe they should have enough flour on them from the floured board.
  • Storing/Freezing/Reheating - These farls will keep in the fridge for up to 3 days. You can reheat them on the hob or in the oven. You can freeze these, I would freeze them before cooking. Lay them out on a baking tray then pop it in the freezer for an hour. Transfer them to a freezer bag or container, in layers. I would place some parchment paper between each one to stop them from sticking together. Cook from frozen on the hob or in the oven.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving or 2 farls. It does not include extras such as eggs.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 273kcal | Carbohydrates: 48.2g | Protein: 5.8g | Fat: 6.6g | Saturated Fat: 3.9g | Cholesterol: 16mg | Sodium: 636mg | Potassium: 799mg | Fiber: 4.7g | Sugar: 1.9g | Calcium: 76mg | Iron: 2mg