These freshly made Potato Farls (pancakes) are served with a hearty Irish breakfast, or used as a base for salmon and sour cream. Often made into squares, rounds or even pie shaped, they are also great with dinner.
- 1 1/4 pounds potatoes (3 or 4)
- 2 Tablespoons butter, melted
- 1 Cup flour, all purpose
- 1/2 teaspoon salt
- 4 teaspoons vegetable oil
- Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat.
- Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough.
- In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.
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