Potatoes originally came from Peru, where they’ve been eating them for thousands of years. The Spanish introduced them to the world. Now, almost every culture has adopted the potato. And Ireland celebrates the potato in more ways than any other…
No other country outside of the Andes has become more associated with the potato than Ireland. And none has as many potato dishes in it’s culinary repertoire…
Paddy said it best
I worked on a tree farm in the summers between my years at university. It was hard work. But I’ve never been as fit, or felt as good as I did then. The foreman of my crew was Paddy McDonnagh, a stout Irishman who was 200 lb. of pure muscle. He was just as full of energy, enthusiasm, and legendary Irish Philosophy. And his stories made the long, hard days seem shorter.
One day, we got to talking about his homeland, and his days on the family farm in County Cork. And I’ll always remember how he described the land’s relationship with its signature tuber: “It wouldn’t be Ireland without potatoes!” he declared.
With what eternal verity in mind, we begin a week of classic potato recipes with the iconic Irish Potato Farl…
What the Farl?
It’s not a pancake. Not quite a scone. And it’s like no other potato ‘cake’ you’ve every tasted. The potato farl is enjoyed with the classic Irish breakfast of bacon and eggs, but can be found at almost any meal, any day of the week.
“Potato Farls are something I grew up with in Ireland,” recipe contributor Gemma Stafford recalls. “My mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry. I hadn’t had them in donkey’s years, but the moment I ate these, I was transported back to our kitchen in the house where I grew up.”
“A potato Farl goes by many names! It’s also known as potato fadge, potato cakes, griddle cakes, and boxty. It originated out of a way to use up leftover mashed potatoes from the dinner the night before. Made with cupboard staples, it’s a humble recipe that might not seem like much but boy are they delicious.”
What you need
Literally all you need to make farls are: potatoes, salt and pepper, flour and butter. And you can use traditional leftover mashed potatoes as long as they’re not already mixed with butter or cream. “The potatoes MUST be firm,” Gemma cautions. And she recommends Russets or similar fluffy potatoes for best results.
What you do
First, peel and boil the potatoes until they’re very tender. But NOT mushy!
Let the cooked spuds rest for 5 minutes in a sieve over a bowl to catch the water that runs off. It’s important that they lose some moisture before you press them through the sieve to create a fluffy mound.
Add the flour, salt, pepper, and 2 tablespoons of melted butter. Stir the dough together until it forms a ball.
Turn the dough onto a lightly floured surface and flatten it into an 8 in / 20 cm round disc. Using a large knife cut the disc into 6 wedges.
In a large frying pan , over medium heat, add 2 more tablespoons of butter and wait until it bubbles. Carefully add the potato farls and cook over medium heat for about 5 minutes or until golden brown. Flip them over and cook for another 4 to 5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
Tips and hacks
Gemma offers her own tips for best results…
Pass the potatoes through the sieve while hot. If they cool down too much they become very difficult to mash and can become gluey.
Make, cut, and freeze the potato Farls uncooked. Then just cook them off whenever you want them.
And I have a couple of observations to add…
Don’t skimp on the butter. Ample butter is key to achieving that beautiful golden crust on your farls.
DO take care, as recommended, when c0oking and processing the potatoes. The right consistency makes all the difference in the finished product!
My take
I love these potato gems! And they couldn’t be easier to make. You will, too.
But I hear some grumblings from the back row about all that butter. Unless you come to love potato farls so much that you end up eating them 4 or 5 times a week, you need not worry about the ‘healthiness’ of this wonderful comfort dish…
~ Maggie J.