Traditional Irish Potato Farls are simple, hearty, and delicious. These flat, round potato breads are made from mashed potatoes, flour, and butter, then cooked on a griddle until golden brown with a crispy outside and soft inside. They bring a bit of Ireland right to your kitchen with every bite.
I love making these because they remind me of cozy mornings and family breakfasts. There’s something comforting about the way they smell as they cook and the satisfying crispness when you slice into one. I often add a little extra butter while cooking them—it makes the outside even tastier and more golden.
I usually serve potato farls with eggs, bacon, or even just a spread of butter and jam. They’re perfect for soaking up sauces or just enjoying on their own with a cup of tea. Whether it’s a special occasion or a simple weekend breakfast, these farls always bring a warm, happy feeling to the table.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for the fluffiest mash. Waxy potatoes can make the dough too sticky. I find that peeling them helps get a smoother texture, but leaving skins on for rustic farls can add extra flavor and texture.
Flour: All-purpose flour works well here, but if you need gluten-free, try a blend made for baking. Just be ready for a slightly different texture—farls may be a bit less elastic.
Butter: Butter adds richness and flavor, both melted into the dough and for frying. If you want a dairy-free option, use a vegetable oil or vegan butter—it won’t brown quite the same but still tastes good.
Chives (optional): Chives add a fresh, mild onion note, but feel free to skip them or substitute with green onions or parsley for a different twist.
How Do I Get Crispy, Golden Potato Farls Without Burning Them?
The key is controlling the heat and cooking time carefully so the farls cook through yet get a nice crust without burning.
- Heat your pan on medium, not too hot at first.
- Add butter, let it melt and foam but don’t let it brown before adding farls.
- Cook each side for about 4-5 minutes. Keep an eye so they get deep golden brown but not black.
- Adjust heat handy—lower slightly if they brown too fast, or raise gently if cooking too slowly.
- Use a non-stick pan or a well-seasoned skillet to prevent sticking and achieve even browning.
Patience pays off! Cooking slowly helps farls develop a crisp crust while staying soft and fluffy inside.
Equipment You’ll Need
- Large pot – I like it because it’s perfect for boiling potatoes evenly.
- Mashed potato masher or fork – makes sure your potatoes are smooth and creamy.
- Mixing bowl – easy to combine ingredients comfortably.
- Rolling pin – helps shape the dough into an even round or flat shape.
- Sharp knife or pizza cutter – to cut the round into four equal triangles or farls.
- Non-stick skillet or griddle – lets you cook the farls without sticking and helps get that golden crust.
- Spatula – to flip and remove the farls easily from the pan.
Flavor Variations & Add-Ins
- Cheddar cheese – sprinkle some in the dough for cheesy farls that are great with breakfast or lunch.
- Herbs like parsley or thyme – add for extra flavor and freshness, perfect for a more aromatic touch.
- Cooked bacon bits or ham – fold in for a meaty, hearty version.
- Worcestershire sauce or black pepper – mix a splash in the dough to add a little punch and deeper flavor.
Traditional Irish Potato Farls
Ingredients You’ll Need:
- 2 large potatoes (about 450g), peeled and cut into chunks
- 3/4 cup (100g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 2 tablespoons butter, melted (plus extra for frying)
- 2 tablespoons chopped fresh chives (optional, for garnish/filling)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend 15-20 minutes boiling the potatoes, 5-10 minutes preparing the dough and shaping it, and another 10 minutes cooking the farls on the stove.
Step-by-Step Instructions:
1. Boil the Potatoes:
Place the peeled and chunked potatoes in a large pot of salted water. Bring it to a boil and cook until the potatoes are tender and easily pierced with a fork—this usually takes 15 to 20 minutes. Once cooked, drain well.
2. Mash and Prepare Dough:
Mash the drained potatoes thoroughly until smooth, then allow them to cool slightly. In a mixing bowl, combine the mashed potatoes with the flour, salt, melted butter, and most of the chopped chives if you’re using them. Mix well until the dough forms a soft, slightly sticky ball. If it feels too sticky to work with, sprinkle in a little more flour.
3. Shape and Cut Farls:
Lightly dust a clean surface with flour and place the dough on it. Roll or pat the dough into a round shape about ½ inch (1.25 cm) thick. Cut this round into 4 equal triangles—these are your potato farls.
4. Cook the Farls:
Heat a non-stick skillet or griddle over medium heat and add a little butter. Fry the farls for about 4 to 5 minutes on each side or until they develop a golden, slightly crispy crust and are cooked through. Adjust heat as necessary to avoid burning.
5. Serve and Enjoy:
Remove the farls from the pan and let them cool slightly on a wire rack. Serve warm, garnished with the remaining chopped chives if you like. Potato farls are wonderful with a little butter spread on top and make a perfect side for breakfast or any meal.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can substitute sweet potatoes for a slightly sweeter and different flavor. Just make sure to mash them well and adjust the flour amount as sweet potatoes can be moister, so you might need a bit more flour to form the dough.
How Should I Store Leftover Potato Farls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them gently in a skillet over low heat or in the microwave until warmed through to keep them soft but crisp on the outside.
Can I Freeze the Potato Farls?
Absolutely! Let the cooked farls cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep well for up to 1 month. Reheat from frozen in a skillet over medium heat until hot and crispy.
What Can I Serve With These Potato Farls?
They’re great with traditional Irish breakfasts including eggs, bacon, and sausages. They also pair nicely with soups, stews, or simply butter and jam for a comforting snack.