Potato Farls (Irish)

By Master Chef on March 8th, 2019 · In Dinner, Holiday Meals, Luncheon, Meals, Regional and Ethnic, Side Dishes, Techniques, Vegetables

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.

Potato Farls (Irish)

Author: Epicurus.com Kitchens

Recipe type: Potato Dishes

Serves: 8

Ingredients

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

Instructions

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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