Irish Potato Farls, also known as potato cakes or fadge, are a staple of Irish cuisine, offering a delicious and versatile way to enjoy potatoes.
These savory pan-fried treats are traditionally made with leftover mashed potatoes, transforming them into crispy golden disks packed with flavor.
What Are Farls?
Farls are savory flatbreads, often cut into wedges. They hail from Northern Ireland, but are enjoyed throughout Ireland. Traditionally made from leftover mashed potato or soda bread dough, they're pan-fried until crispy and golden.
A staple of the Ulster Fry breakfast, farls are enjoyed with a pat of butter or toppings to complement their delicious flavor.
Why You'll Love This Recipe
These crispy potato cakes boast a fluffy interior and a crispy crunch. Perfect for breakfast, brunch, or a light lunch, they can be enjoyed plain, drizzled with butter and herbs, or even topped with your favorite savory ingredients.
They're a great way to use up leftover mashed potatoes for something different than toast, muffins, or biscuits!
- Simple and Budget Friendly: Made with basic pantry staples and leftover mashed potatoes, these farls are a budget-friendly and resourceful way to rustle up a satisfying meal.
- Crispy on the Outside, Fluffy on the Inside: The unique combination of pan-frying and mashed potatoes results in a delicious contrast, offering crispy golden exteriors and fluffy, flavorful centers.
- Versatile and Customizable: The basic recipe can be easily adapted to your preferences. Add herbs, spices, or cheese for a personalized touch.
Ingredients You'll Need
Use starchier, dryer potatoes for the best Farls. They'll fry up crisp on the outside, and have that fluffy texture in the interior.
The trick is to drain the potatoes as soon as they are fork tender, then let them sit in the drained pot covered for another 15-20 minutes to dry up more.
PRO TIP: Instead of making mashed potatoes from scratch, you can use leftover mashed potatoes.
- Potatoes - Russet or Yukon Golds.
- Flour - Regular all-purpose flour.
- Salt
- Butter - melted.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Irish Potato Farls
This recipe guides you through the process of creating authentic Irish Potato Farls, perfect for a hearty breakfast, a light lunch, or a delightful side dish.
So, grab some potatoes and get ready to experience the taste of Ireland!
Boil The Potatoes (Or Use Leftover Mashed Potatoes Instead)
If you don't have any mashed potatoes on hand in the refrigerator (homemade or store bought), you'll need to make some first.
- Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.
- Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.
- Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
Mash The Potatoes
- Transfer the cooked potatoes to a large mixing bowl.
- Using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
Make A Potato Dough
- Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.
Roll Out and Fry
- Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks.
- Roll each disk out with a floured rolling pin into circles about ¼" thick.
- Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side until cooked through. They will be golden brown with dark patches.
- When ready to serve, reheat the farls by frying a second time with a little butter.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Freshly chopped chives, parsley, or thyme can be incorporated into the dough for a vibrant taste.
- Experiment with different spices like garlic powder, onion powder, or paprika to add depth of flavor.
- Crumble in some cheddar cheese or your favorite cheese variety into the dough for an extra layer of flavor.
- Use gluten-free flour or almond flour to create a gluten-free version.
Tips for Success
Here are a few tips for making this traditional Irish potato cakes recipe:
- Use cold or cooled mashed potatoes for easier handling and shaping.
- Don't overmix the dough, as this can make the farls tough.
- Ensure the oil is hot enough before adding the farls to prevent them from becoming greasy.
- Don't overcrowd the pan while frying, as this can lower the oil temperature and lead to uneven cooking.
Serving Suggestions
Surprise your family on St. Patrick's Day for an authentic taste of Ireland with a breakfast of eggs, bacon or sausage, and some farls. Not quite an Ulster Fry, but a delicious way to enjoy these crispy potato cakes.
Other ways to enjoy potato farls:
- Enjoy potato farls on their own with a dollop of sour cream or your favorite dipping sauce.
- Serve them alongside a traditional Irish breakfast with eggs, sausages, and baked beans.
- Pair them with grilled fish, roasted chicken, or steak, with roasted vegetables for a light and flavorful meal.
Related Recipes
- Cabbage Varieties - All Super Foods
- Blarney Stones Bars
- Air Fryer Cabbage
- Gluten-Free Soda Bread
- Instant Pot Beef Barley SoupIrish
- Colcannon (Mashed Potatoes with Cabbage)
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Leftover Potato Farls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a skillet over medium heat or in the oven until warmed through.
- Potato Farls can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Russet potatoes work well due to their high starch content, which helps bind the dough.
Yes, farls are a great way to use up leftover mashed potatoes! You can even use store bought mashed potatoes.
The farls should be golden brown and crispy on the outside and cooked through on the inside. You can insert a toothpick into the center; it should come out clean.
Yes, you can add minced white or yellow onion, green scallions, or minced garlic. And, you can add your own ideas, like grated carrot, zucchini, etc.
They are also known as potato cakes, potato fadge,
More Delish Ideas
Irish Potato Farls (Potato Pancakes)
Ingredients
- 4 medium Potatoes peeled
- ½ teaspoon Salt for boiling potatoes
- 2 tablespoon Butter melted
- ⅔ cup Flour all-purpose
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper ground
Instructions
Boil The Potatoes
- Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.4 medium Potatoes
- Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.½ teaspoon Salt
- Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
- Transfer the cooked potatoes to a large mixing bowl and using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
- Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.2 tablespoon Butter, ⅔ cup Flour, ½ teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Black pepper
- Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks.
- Roll each disk out with a floured rolling pin into circles about ¼" thick and cut each into quarters.
- Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side until cooked through. They will be golden brown with dark patches.
Serving Instructions
- When ready to serve, reheat the farls by frying a second time with a little butter.
Notes
- Use cold or cooled mashed potatoes for easier handling and shaping.
- Don't overmix the dough, as this can make the farls tough.
- Ensure the oil is hot enough before adding the farls to prevent them from becoming greasy.
- Don't overcrowd the pan while frying, as this can lower the oil temperature and lead to uneven cooking.
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