Irish Potato Breads
These traditional potato griddle breads, called 'farls', can also be made with leftover mashed potato.
Ingredients
Serves: 4
- 4 medium potatoes, peeled and halved
- 1 pinch salt
- 4 tablespoons plain flour, plus extra for dusting
- 1 tablespoon melted butter
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the centre of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
- Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
- On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 25cm circle about 5mm thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the base of a frying pan and cook for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
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Reviews and Ratings
Global Ratings:
(50)
Reviews in English (44)
To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree. - 17 Mar 2009 (Review from Allrecipes USA and Canada)
If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too. - 27 Sep 2009 (Review from Allrecipes USA and Canada)
We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic! - 06 Mar 2006 (Review from Allrecipes USA and Canada)