IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)
A tradtional Irish potato scone type recipe that's often served at breakfast.
Provided by adapted by Christina Conte
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 4
Steps:
- First, peel the boiled potatoes.
- Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
- Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
- Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
- These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!
Nutrition Facts : Calories 110 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2, Sodium 307 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
IRISH POTATO BREAD
This is made every year for a local Irish festival. Simple and easy, it's traditionally served as part as the Traditional Ulster Fry with bacon, eggs, sausages, etc., but is great warmed and sprinkled with salt or smothered in butter, cheese, or jam. It's also great with savoury stews.
Provided by DiLo4602
Categories Breads
Time 43m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
- Peel and boil potatoes until tender.
- While hot, mash potatoes well with salt and butter.
- Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
- Turn out onto floured surface and knead for about 1 minute.
- Divide and roll into a circular shape about 9" and 1/4" thick.
- Cut into 6 or 8 'farls' (wedges).
- Grill in a hot, greased griddle or pan until well browned on both sides.
Nutrition Facts : Calories 202.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 413.4, Carbohydrate 40.7, Fiber 3.7, Sugar 1.2, Protein 5
IRISH POTATO BREAD (IRISH FARLS)
Irish potato bread, or farls, is a staple everyone should know how to cook. Simple to make using only four ingredients, potato, flour, butter, and salt. They are the perfect accompaniment to an Ulster Fry (Irish Breakfast).
Provided by Sara McCleary
Categories Breakfast
Time 1h
Number Of Ingredients 5
Steps:
- Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water.Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.
- Strain potatoes into a colander and leave to cool.
- When the potatoes are cool enough to handle place in a potato ricer and rice/mash your potatoes into a large bowl.Alternatively use a potato masher and mash well making sure there are no lumps.
- Add the remaining ingredients to the bowl.If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
- Using a spoon mix ingredients together until it becomes difficult to keep mixing.
- Continue mixing the dough in the bowl with your hands.Check for dough consistency.If you find your dough a little too sticky to handle, add some more flour to make it manageable.
- Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth.If you still find the dough a little too sticky add some more flour while kneading.The dough is on the sticky side, but should be manageable with flour dusted hands.Divide the dough into six equal portions and shape into balls.
- Working one at a time place a ball of dough on a lightly floured surface.You can use a clean kitchen bench, or wooden board that has been covered with some baking paper.
- Lightly flour a rolling pin and roll out the dough ball to the desired thickness.3mm (one eighth of an inch) for thin, or half a centimeter (just under a quarter of an inch) for thicker bread.
- Cut the rolled out dough into quarters.Alternatively, you can cook them whole for larger pieces of Irish potato bread.
- Place a non-stick frypan over medium heat. Add a splash of olive oil and a dollop of butter.Once the butter has melted add pieces of dough to the pan.Fry on one side until golden, then turn them over with a spatular. Once the other side is golden and the bread is cooked through remove from the pan.
- Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out. Continue cooking the rest of the dough. Add more butter and oil to the pan as needed.
Nutrition Facts : Calories 150 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
IRISH PAN-FRIED SHREDDED POTATOES
This recipe was featured in a local magazine in March 2001. It was in an article written by local chef that had spent a month in Ireland learning their local recipes. He writes, "To serve, place a serving of hash browns in the center of the plate. On one corner, place several slices of corned beef and on the other side, add the braised cabbage. I like to top this off with a dollop of sour cream mixed with horseradish and chopped parsley."
Provided by Bren in LR
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze any water out of the grated potatoes and place on a paper towel.
- Heat the oil and unsalted butter and cook the onions until they start to clarify.
- Spread the potatoes over the top and mix slightly. Cook until they are brown on the bottom.
- Turn potatoes over and brown the other side.
- Serve.
Nutrition Facts : Calories 114.5, Fat 8.3, SaturatedFat 1.8, Cholesterol 3.8, Sodium 2.8, Carbohydrate 9.7, Fiber 1.1, Sugar 1.6, Protein 1
IRISH FRIED POTATO BREAD AND IRISH BUTTER
These delicious potato pancakes are a wonderful way to use up leftover taters. (My mom used this technique all the time when I was young... such great memories!) The Crew and I had a tough time getting the Irish butter to the proper consistency, so we substituted store-bought butter instead. The results were still terrific.
Provided by Colleen Sowa @colleenlucky7
Categories Potatoes
Number Of Ingredients 11
Steps:
- Peel, boil and mash the potatoes. Set aside to cool in a large bowl. Mince the scallions, put in with potatoes. Add half the flour and and the butter together. Mix together with a wooden spoon. In a separate bowl: Beat the egg and milk together with a whisk. Add this to the potato mixture to bind the potatoes together like a dough. Add salt to taste. On a floured board, knead the dough a bit in flour and use some flour to roll out the mixture to about one inch thick. Cut into circles or Use dinner plate upside down on the potato dough and cut out a circle of dough using a knife and then cut into pie wedge shapes. (8 - 10) Place slices 1n a hot pan with butter (or on a grill)fry for about 3 - 4 minutes on each side until golden brown. Serve hot with butter.
- Irish Butter: 3 cups (40% butterfat) cream 1/2 - 1 teaspoon sea salt Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. (You can use an ice cream machine or a hand mixer too). Strain this thick mixture into a cheese cloth covered bowl to separate the butterfat from the whey. then pour off the buttermilk-whey and drink it or save it for a recipe. Knead the butter until the color darkens and the liquid comes out of it. At this point you can add sea salt if you like... to taste... 1/2 tsp or more if you like. *** Irish butter is richer than American butter. American butter is only 30% - 35% butter fat. You can find Irish butter in some stores. You can use regular butter. *** Some people add a drop of yellow food coloring.
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