Traditional Irish Potato Farls Recipe – Easy Griddle Cakes for a Classic Irish Breakfast

A Taste of Irish Heritage

Few dishes evoke the warmth and comfort of an Irish breakfast quite like potato farls. These humble, pan-fried potato cakes are a staple across Ireland, especially in the north, where they’re lovingly served alongside eggs, bacon, and grilled tomatoes. Their appeal lies in their simplicity—just mashed potatoes, flour, butter, and salt—yet they carry generations of tradition in every bite.

Potato farls are more than just food; they’re a nostalgic nod to frugal ingenuity, born from the need to make the most of leftover potatoes. Their versatility makes them a favorite for breakfast, brunch, or even as a snack. Whether crisped to perfection or kept soft and pillowy, farls offer a satisfying texture and mild flavor that pairs beautifully with savory sides.

Inspired by traditional recipes from sources like Bigger Bolder Baking, Recipe Maestro, and Amazing Food & Drink, this guide explores the history, ingredients, and foolproof method for making authentic Irish potato farls at home.

What Are Potato Farls?

The word “farl” comes from the Scots and Irish dialects, meaning “a quarter.” Traditionally, dough was rolled into a circle and cut into four triangular pieces—hence the name. Potato farls are a type of griddle bread made primarily from mashed potatoes, flour, and butter. They’re shaped into flat rounds, sliced into quarters, and pan-fried until golden brown.

These rustic cakes are a beloved part of the Ulster Fry, Northern Ireland’s answer to the full Irish breakfast. Served hot from the skillet, they’re typically accompanied by fried eggs, rashers of bacon, sausages, and grilled tomatoes. Their mild flavor and hearty texture make them the perfect vehicle for soaking up yolks or balancing savory meats.

Though simple in composition, potato farls are deeply rooted in Irish culinary tradition. They reflect a resourceful spirit—transforming leftovers into something delicious—and continue to be a cherished comfort food across generations.

Ingredient Breakdown

To make authentic potato farls, you’ll need just a handful of ingredients, but each plays a crucial role in texture and flavor:

• Mashed Potatoes: Use starchy varieties like Maris Piper or Russet for the best results. Their fluffy texture helps bind the dough without making it gummy. Leftover mashed potatoes work beautifully, especially when cooled—this prevents excess moisture from making the dough sticky.
• All-Purpose Flour: This provides structure and helps the farls hold their shape. Too much flour can make them dense, so aim for a soft, pliable dough.
• Butter: Salted or unsalted butter adds richness and flavor. It’s used both in the dough and for pan-frying. For extra indulgence, try Irish butter for its creamy texture and depth.
• Salt: A pinch enhances the natural flavor of the potatoes.
• Optional Add-ins: Black pepper, chopped scallions, or fresh herbs like parsley or thyme can elevate the flavor without straying from tradition.

Tip: Always use cooled mashed potatoes. Warm mash can release steam and moisture, making the dough sticky and harder to work with.

Step-by-Step Instructions

Making potato farls is straightforward, but a few key techniques ensure they turn out crisp and golden every time.

Step 1: Prepare the Potatoes Start with about 2 cups of mashed potatoes. If using fresh potatoes, peel and boil until tender, then mash thoroughly. Let them cool completely before proceeding.

Step 2: Mix the Dough In a mixing bowl, combine the cooled mashed potatoes with 1 cup of all-purpose flour, 2 tablespoons of softened butter, and a pinch of salt. Mix gently until a soft dough forms. If the dough feels too sticky, add a bit more flour, but avoid overmixing.

Step 3: Shape and Cut Lightly flour your work surface and roll the dough into a circle about ½ inch thick. Using a knife or dough cutter, slice the circle into four equal quarters—your farls.

Step 4: Pan-Fry to Perfection Heat a skillet over medium heat and add a knob of butter or a splash of oil. Once hot, place the farls in the pan and cook for 3–5 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if needed.

Step 5: Serve Warm Serve immediately with traditional Irish breakfast sides like fried eggs, bacon, sausages, or grilled tomatoes. Farls also pair well with smoked salmon or a dollop of sour cream.

Bold Tips:

• Don’t skip the butter in the pan—it adds flavor and helps achieve that signature crisp edge.
• Preheat your skillet to ensure even browning.
• Resist the urge to press down on the farls while cooking; let them crisp naturally.

Common Mistakes to Avoid

Even with a simple recipe, a few missteps can lead to disappointing farls. Here’s what to watch out for:

• Using Hot Mashed Potatoes: Warm mash releases steam, which adds moisture to the dough and makes it sticky. Always let your mashed potatoes cool completely before mixing.
• Overworking the Dough: Kneading or mixing too aggressively can develop gluten in the flour, resulting in tough, chewy farls. Mix just until combined.
• Skipping Butter in the Pan: Butter not only prevents sticking but also adds a rich, golden flavor. Without it, farls can taste bland and lack that signature crispness.
• Not Preheating the Skillet: A cold pan leads to uneven cooking and pale farls. Make sure your skillet is hot before adding the dough.
• Using Too Much Flour: While flour helps bind the dough, excess can make farls dry and dense. Add just enough to bring the dough together.
• Crowding the Pan: Cooking too many farls at once can lower the pan’s temperature, leading to soggy results. Cook in batches for best texture.

By avoiding these pitfalls, you’ll master the art of making potato farls that are crisp on the outside, tender on the inside, and full of Irish charm.