These farls are simple, comforting, and made with just a few basic ingredients. They’re a great way to use up leftover mashed potatoes and come together quickly without any complicated steps. Their golden crust and fluffy interior make them incredibly satisfying, whether enjoyed for breakfast or as a side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) mashed potatoes (cooled) all-purpose flour butter (melted) salt black pepper (optional)
Directions
In a large bowl, combine the cooled mashed potatoes with melted butter and mix until smooth.
Add flour, salt, and optional black pepper, then mix until a soft dough forms.
Turn the dough onto a lightly floured surface and gently knead until smooth.
Roll the dough into a circle about 1 cm (½ inch) thick.
Cut the circle into four equal wedges (farls).
Heat a skillet or griddle over medium heat and lightly grease with butter.
Cook the farls for about 3–5 minutes on each side, until golden brown and cooked through.
You can add chopped herbs like chives or parsley for extra flavor. For a richer version, mix in a little grated cheese. Some variations include adding scallions for a mild onion taste. You can also make them thinner for a crispier texture or thicker for a softer bite.
Storage/Reheating
Store leftover farls in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster until warmed through and slightly crisp. They can also be frozen and reheated directly from frozen on a pan.
FAQs
Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes are perfect for this recipe and add great flavor.
Why is my dough too sticky?
Add a little more flour gradually until the dough becomes manageable.
Can I bake farls instead of frying?
Traditionally they are fried, but you can bake them at a high temperature until lightly golden.
Do I need to peel the potatoes?
If you prefer a smoother texture, peel them. Otherwise, skins can be left on for a rustic feel.
Can I make them gluten-free?
Yes, substitute the flour with a gluten-free blend suitable for baking.
What do farls taste like?
They are mildly buttery with a soft, fluffy interior and a lightly crisp outside.
Can I add other ingredients?
Yes, ingredients like cheese, herbs, or even cooked bacon can be mixed into the dough.
How thick should I roll the dough?
About 1 cm (½ inch) thick is ideal for a good balance of crispness and softness.
Can I freeze potato farls?
Yes, freeze them in a single layer and reheat when needed.
What do you serve with potato farls?
They’re often served with eggs, bacon, sausages, or simply butter and jam.
Conclusion
Irish potato farls are a timeless and comforting dish that transforms simple ingredients into something truly delicious. Whether served as part of a hearty breakfast or enjoyed on their own, they’re an easy and satisfying recipe worth making again and again.
Irish Potato Farls are a traditional and comforting dish made with leftover mashed potatoes, flour, and butter. These easy potato farls are pan-fried until golden and crispy on the outside with a soft, fluffy interior—perfect for breakfast or as a hearty side.
Ingredients
2 cups mashed potatoes (cooled)
1/2 to 3/4 cup all-purpose flour (as needed)
2 tablespoons butter, melted (plus extra for cooking)
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
Instructions
In a large bowl, combine the cooled mashed potatoes with melted butter and mix until smooth.
Add flour, salt, and optional black pepper. Mix until a soft dough forms.
Turn the dough onto a lightly floured surface and gently knead until smooth.
Roll the dough into a circle about 1 cm (½ inch) thick.
Cut into four equal wedges (farls).
Heat a skillet or griddle over medium heat and lightly grease with butter.
Cook the farls for 3–5 minutes per side, until golden brown and cooked through.
Remove from the pan and serve warm.
Notes
Use leftover mashed potatoes for best flavor and texture.Add more flour gradually if the dough is too sticky.For extra flavor, mix in chopped chives, parsley, or scallions.Add grated cheese for a richer variation.Roll thinner for crispier farls or thicker for a softer texture.Can be frozen and reheated directly in a pan.
