Potato Farl Food

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POTATO FARL



Potato Farl image

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

2 cups mashed potatoes (2 lb or 1 kg)
1 cup plain flour (4 oz or 125 g)
2 tablespoons butter
1 dash salt

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)



Irish Potato Bread (Irish Potato Cakes or Farls) image

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

1 lb boiled Russet potatoes (weighed after cooking - about 4 large potatoes, cooked in salted water) -preferably cooked with the skin
1/2 cup + 1 tbsp (2 1/2 oz) flour, sifted
1/4 stick butter (1 oz) softened, I use Kerrygold
1/2 tsp Kosher or sea salt

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



Potato Farl image

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

1 1/4 lbs potatoes
2 tablespoons butter, melted
1 cup flour
1/2 teaspoon salt
5 tablespoons vegetable oil

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



Irish Potato Farls image

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

4 medium potatoes, peeled and halved
1 pinch salt
¼ cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

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 Also known as potato cakes or scones, potato farls are made from a flour and potato dough which is rolled flat and cut into slices, ready to cook. Uses: Potato farls can be served instead of potatoes with a variety of savoury dishes and are particularly good served as part of a cooked breakfast.
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The potato farl is a staple in Ireland. It's so simple and comforting that no breakfast or brunch should be served without one. This Irish potato farl stack is crammed full of streaky bacon, black pudding and grilled tomato, making it the perfect hangover cure too.
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Stir in the mashed potato and enough milk to make a soft but not loose dough. Roll out onto a floured board into a round approx ½ inch thick and mark into quarters without cutting right through the potato farl. Place on a greased baking tray and bake in the oven at 200 degrees for about 20 minutes. Serve hot with plenty of butter.
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In a bowl, mix the potatoes well with the salt; then add the melted butter and mix well again. Finally add the flour, working in enough to make a light and pliable dough. Turn the dough out onto a lightly floured surface and roll into a roughly oblong shape, about 9 inches long and four inches wide, and about 1/4 inch thick.
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