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.
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
POTATO FARL
Make and share this Potato Farl recipe from Food.com.
Provided by Coasty
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and boil 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.
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
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POTATO FARLS (IRISH POTATO CAKES) - MOORLANDS EATER
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3.8/5 (5)Category Breakfast, Side DishCuisine British, IrishTotal Time 1 hr
- Peel the potatoes, cut into 2cm chunks and place in a saucepan.Cover with cold water and season with salt.Bring to a boil, then simmer until tender (12-15 min).
- Drain the potatoes in a sieve or colander.Rest the sieve or colander on the now empty saucepan and leave the potatoes to dry and cool for 5 minutes.
- Tip out any water that's collected in the saucepan and return the potatoes to the pan.Add some pepper, the butter, and mash until smooth.Taste and add a little more seasoning if needed.
- Mix in the flour to give a soft dough.Sprinkle a board or work surface with a little more flour, then roll or pat out the dough into one or two circles, each ½ - 1 cm thick.If you've made one circle, cut into 8 triangles. If you've made two circles, cut each into 4 quarters.
IRISH POTATO BREAD RECIPE - UNCONVENTIONAL BAKER
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- Cover potatoes with water in a small pot and boil until you’re able to easily piece one with a fork (should take about 15-20 mins). Strain, reserving 1/4 cup of the water the potatoes cooked in and discard the rest of the water. Allow potatoes to cool off for about 10 mins (don’t leave too long*).
- Place potatoes, saved water, and all remaining ingredients except flour in a mixing bow. Use an immersion blender to blend the potatoes down into a rough mash in the bowl (can do this in a food processor if you don’t have an immersion blender).
- Add in flour and mix it into the potato mixture by hand to thoroughly combine. You should have a sticky dough at this point.
- FOR MAKING IN OVEN (skip to next step if making in pan): Pre-heat oven to 350F. Line a baking tray with parchment paper and set aside. Shape batter into of large ovals with your hands (shaped like a naan-bread) and place onto the parchment-lined baking tray (they should be about ¾” tall in height roughly). Bake in a pre-heated oven for approximately 40 mins (keep an eye out and remove from oven once the tops are nice and golden). Cool the tray on a rack for a few minutes, and enjoy!
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4.9/5 (7)Calories 128 per servingCategory Breakfast
- Boil the potatoes in a pan until tender, approx 10-15 minutes depending on the size of the chunks.
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4.6/5 (7)Total Time 29 minsCategory SidesCalories 109 per serving
- Add the potato quarters to the boiling water and cook until soft throughout when pricked with a fork
- Drain the potatoes and dry completely (I allow them to sit in the sieve over the empty pan [heat off] to dry) then mash them using a potato masher
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- Irish Stew. Heart-warming homemade stew is believed to have been a staple of Irish cuisine since around the year 1800 and remains a firm favourite to this day.
- Colcannon Mash. Colcannon has been a favourite comfort food in Ireland for some time and is certainly something that the nation prides itself on inventing.
- Potato Farls. The potato farl is another of Ireland’s national dishes, a simple yet effective addition to the table. Irish potato farls are cut from a loaf of the better-known potato bread, variations of which can be found across Europe, the United States and even Chile.
- Irish Bacon and Cabbage. Bacon and cabbage are one of the more unique traditional Irish dishes. It is another staple meal deemed economical yet nutritious, as many families farmed their pigs and grew their vegetables.
- Ulster Fry. Originating in the Northern Ireland region, the Ulster Fry is one of the better-known traditional Irish dishes. There are many variants of fried breakfasts across Ireland.
- Boxty. Referred to as a ‘potato pancake’, boxty is essentially grated potato and mashed potato mixed with typical pancake ingredients and pan-fried – the texture is often likened to a mixture between a pancake and a hash brown.
- Irish Barmbrack. Barmbrack is one of Ireland’s favourite sweet treats. It is a sweet bread filled with sultanas and raisins to be enjoyed with your afternoon cup of tea.
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5/5 (11)Category BreakfastCuisine IrishCalories 273 per serving
- Boil the potatoes in a large pan of salted water. Use 1/2 tsp of salt for the water.Drain, then return the pan to the heat and dry off the potatoes.
- Add the remaining 1/2 tsp of salt, pepper, baking powder and flour to the potatoes and mix well.Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.
POTATO FARLS - HURRY THE FOOD UP
From hurrythefoodup.com
5/5 (11)Total Time 35 minsCategory Breakfast, Main Course, SidesCalories 562 per serving
- Peel, then quarter potatoes, boil for 15 mins until easily pierced with a fork. Drain and cool under running cold water. Allow to go cold. This recipe is also perfect for using leftover potatoes.
- Mix the flour along with the potatoes, butter (if using), salt (and seasoning of choice, see notes) until you have a dough. Make balls from the dough.
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4.9/5 (24)Category Breakfast
- Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
- Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
- While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don't have a sieve you can use a ricer or masher to mash the potatoes either.
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5/5 (2)Category Irish RecipesCuisine British RecipesTotal Time 18 mins
- Mash the potatoes with the melted butter and season to taste (we go quite heavy on the seasoning). Add the flour, baking powder, red onion and spring onions and mix together until well incorporated.
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