Authentic Irish Potato Farls: The Ultimate Comfort Food

If you have never experienced the joy of warm, buttery Irish Potato Farls straight from the skillet, you are missing out on one of the world’s great comfort foods. Also known as potato bread or potato cakes, these triangular delights (“farl” means “four parts”) are a staple of the traditional Irish breakfast. They are crispy and golden on the outside, yet incredibly soft and fluffy on the inside.

This recipe is the perfect way to use up leftover mashed potatoes, transforming them into something entirely new and delicious. Whether you serve them alongside fried eggs and bacon for a hearty breakfast, or simply slather them with butter for an afternoon snack, these simple potato cakes are humble ingredients turned into pure magic.

Why You Will Love This Recipe

• Zero Waste: The absolute best way to use up leftover mashed potatoes from Sunday dinner.
• Budget Friendly: Made with just potatoes, flour, and butter—ingredients you likely already have.
• Quick & Easy: The dough comes together in minutes and they fry up quickly in a pan.
• Versatile: They can be savory (served with meat) or simple (just butter and salt).

Ingredients

The Dough

• 2 cups mashed potatoes (cold leftovers work best)
• 1/2 cup all-purpose flour (plus extra for dusting)
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp baking powder (optional, for fluffier farls)

For Frying & Serving

• 1 tbsp butter (for the pan)
• 1 tbsp vegetable oil (prevents butter from burning)
• Fresh chives, chopped (for garnish)

Instructions

1. Prepare the Potatoes

If you are using fresh potatoes, peel and boil them until tender. Mash them thoroughly until smooth—lumps are the enemy here! Let them cool completely. If using leftovers, simply take them out of the fridge.

2. Make the Dough

In a large mixing bowl, combine the cooled mashed potatoes with the melted butter, salt, pepper, and baking powder. Sift in the flour gradually. Use your hands to mix it until a soft dough forms. It should be slightly tacky but not sticky. If it sticks to your hands, add a little more flour, teaspoon by teaspoon.

3. Shape the Farls

Turn the dough out onto a well-floured surface. Gently flatten it with your hands or a rolling pin into a circle about 1/2 inch thick. Using a sharp knife dipped in flour, cut the circle into quarters (wedges) to create the traditional triangular farl shape.

4. Fry to Perfection

Heat the butter and oil in a large skillet or griddle over medium heat. Once the butter is foaming, carefully add the potato farls. Do not overcrowd the pan.

Cook for 3-4 minutes on the first side until a deep golden-brown crust forms. Flip carefully and cook for another 3-4 minutes on the other side. You want them crispy on the outside and heated through to the center.

5. Serve Warm

Remove from the pan and let them rest for a minute. Sprinkle generously with fresh chopped chives and serve immediately while they are still hot and crisp.

Chef’s Tips for Success

• Cold Potatoes are Key: Warm mashed potatoes will melt the flour and make the dough gummy. Cold potatoes make for a lighter, fluffier farl.
• Flour Amount: The amount of flour you need depends on how wet your potatoes are. Start with less and add more only if needed.
• Don’t Overwork: Handle the dough gently. Like biscuits, overworking the gluten will make them tough instead of tender.
• Temperature Control: If the pan is too hot, the outside will burn before the inside is warm. Medium heat is the sweet spot.

Variations

Cheesy Farls: Mix 1/2 cup of grated cheddar cheese and chopped scallions into the dough before shaping.

Bacon Lovers: Add cooked, crumbled bacon bits directly into the potato mixture for a savory crunch.

Sweet Version: Skip the pepper and serve them with a drizzle of honey or apple butter for a unique treat.

Serving Suggestions

Traditionally, these are part of an Ulster Fry, served with sausages, bacon, fried eggs, and black pudding. However, they are equally delicious served as a side dish for stews or simply topped with a poached egg for a light lunch.