I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)
But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)
Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!
Ingredients (multiply as needed):
- 1 lb mashed potatoes
- 1 cup flour, plus more as needed
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for frying
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- olive oil
Begin by melting your butter, then adding all your ingredients to a bowl. Keep your flour out, you may need to add more as you go along.
Mix to combine until it starts to come together, then use your hands to mix it until it becomes a ball of dough. If it is super sticky, dust with flour little by little until it no longer sticks to floured hands.
Turn out the dough onto a clean countertop dusted with flour and knead until it becomes a smooth ball of dough.
Cut (paid link) the dough into 4 somewhat equally sized pieces, then roll those pieces into balls.
Take one of the balls, forming it into a circular disk on your lightly floured surface.
Use a rolling pin (paid link) to roll out the dough to about 1/4″, or thinner if you’d like.
Slice the dough into wedges – for mine, I went with 8 slices, but 4 or 2 are also fine, whatever makes you happy.
Add 1 tablespoon olive oil and 1 tablespoon butter to a saute pan over medium to medium high heat.
When the butter has melted, add in some of your wedges. Cook for 1 to 2 minutes, or until browned.
Flip and continue cooking until browned on the other side.
Remove from heat and continue with the remaining dough.
You can also freeze the uncooked doughs for future use, just add to your fridge the night before you plan on making them to allow the dough to thaw.
Such a simple recipe, yet oh so tasty. I mean, was there any question that a fried up piece of leftover mashed potato would be good?
You can get as creative as you want with these. Add in some herbs, cheese, onion, or whatever you’d like!
Potato Farls
Ingredients
- 1 lb mashed potatoes
- 1 cup flour plus more as needed
- 4 tablespoons 1/2 stick unsalted butter, melted, plus more for frying
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- olive oil
Instructions
- Begin by melting your butter, then adding all your ingredients to a bowl. Keep your flour out, you may need to add more as you go along.
- Mix to combine until it starts to come together, then use your hands to mix it until it becomes a ball of dough. If it is super sticky, dust with flour little by little until it no longer sticks to floured hands.
- Turn out the dough onto a clean countertop dusted with flour and knead until it becomes a smooth ball of dough.
- Cut the dough into 4 somewhat equally sized pieces, then roll those pieces into balls.
- Take one of the balls, forming it into a circular disk on your lightly floured surface.
- Use a rolling pin to roll out the dough to about 1/4″, or thinner if you’d like.
- Slice the dough into wedges – for mine, I went with 8 slices, but 4 or 2 are also fine, whatever makes you happy.
- Add 1 tablespoon olive oil and 1 tablespoon butter to a saute pan over medium to medium high heat.
- When the butter has melted, add in some of your wedges. Cook for 1 to 2 minutes, or until browned.
- Flip and continue cooking until browned on the other side.
- Remove from heat and continue with the remaining dough.
