Irish Potato Cakes Potato Farls Food

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

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!

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

IRISH POTATO FARLS

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.

IRISH POTATO FARLS

Steps:

• Bring potatoes to a boil on high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork. This should take about 20 minutes.
• Turn off heat. Drain the potatoes and return them to the pot and allow to completely dry out over remaining heat. Mash the potatoes until smooth.
• Place warm mashed potato into a medium bowl. Stir in the flour, salt and melted butter. Mix gently until a soft dough forms.
• On a well floured surface, knead the dough gently. The dough will be sticky. Use a (floured) rolling pin to flatten into a circle about 9 inches in circumference and 1/4 inch thick.
• Cut into quarters using a floured knife.
• Heat a skillet to medium high heat. Once hot, melt the butter in the skillet.
• 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 salt and serve right away.

POTATO FARLS (IRISH)

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.