Description
These Irish Potato Cakes, also known as Potato Farls, are a delicious and easy-to-make traditional Irish dish. Made with simple ingredients like potatoes, flour, and butter, they’re perfect for a hearty breakfast or a satisfying side dish.
Ingredients
Units
Scale
- 2 pounds potatoes (such as Russet or Yukon Gold)
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter, for mixing
- 3 tablespoons butter, for frying
Instructions
- Boil Potatoes: Cut potatoes into equal-sized pieces. Place in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until potatoes are fork-tender.
- Mash Potatoes: Drain potatoes and mash them using a potato ricer, sieve, or potato masher until smooth.
- Make Dough: Add flour, 3 tablespoons of butter, salt, and pepper to the mashed potatoes. Mix thoroughly until a dough forms.
- Shape and Cut: Flatten the dough into an 8-inch disk, about 1-inch thick, on a lightly floured surface. Cut into 8 equal triangles.
- Fry Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Cook the potato cakes for 4-5 minutes per side, or until golden brown and crispy.
Notes
- Leftover Mashed Potatoes: If using leftover mashed potatoes, bring them to room temperature or use softened butter for easier mixing.
- Flour: Adjust flour amount as needed depending on the moisture content of the potatoes.
- Potato Variation: Use half mashed and half shredded potatoes for a different texture.
- Storage: Refrigerate leftover potato cakes for up to 2 days or freeze for up to 3 months.
- Reheating: Thaw frozen potato cakes overnight in the refrigerator and then fry according to instructions.
Nutrition
- Serving Size: 1 potato cake
- Calories: 250kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
