IRISH POTATO FARLS
The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.
Provided by Ita
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center 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 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 43.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 33.4 mg, Sugar 1.7 g
POTATO FARL
Also known as potato cake or potato bread, this is very much a Northern Ireland dish. The recipe is from " A Little Irish Cookbook" According to Irelandseye.com, it is considered an essential part of the traditional "Ulster Fry," which also includes bacon, eggs, and sausages.This recipe was posted for the Virtual Culinary Cruise: British Isles & Ireland, 2009.
Provided by bakedapple42
Categories Breads
Time 26m
Yield 2 rounds, 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and mix into the potatoes with the salt.
- Work in the flour quickly but thoroughly and knead lightly.
- Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate.
- Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat.
POTATO FARLS (IRISH)
Make and share this Potato Farls (irish) recipe from Food.com.
Provided by GrandmaIsCooking
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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 inches (20 cm) circle, about 1/4 inches 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.
Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 170.4, Carbohydrate 24.3, Fiber 2, Sugar 0.6, Protein 3.1
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