There's something special about making Irish potato farls from scratch — crispy golden edges, soft fluffy centers, and that unmistakable taste of traditional Irish cooking. Last month, Emily asked me if we could make "those flat potato things" she'd seen on a cooking show, and honestly? I had no idea what she was talking about until she showed me a video of someone making potato farls for breakfast.
I'm not Irish (not even a little bit!), but I grew up eating similar potato cakes my grandmother made. When I started researching authentic potato farls, I realized they're basically the Irish version of what I'd been making for years — just with a slightly different technique. The first batch I made turned out... well, let's just say they were more "rustic" than I'd hoped. But after three tries (and a lot of butter), I figured out exactly how to get them right.
The best part? These take basic pantry ingredients and turn them into something that feels genuinely special. I've been making them every Saturday morning for the past month, and Emily now refuses to eat regular toast. If you're looking for other breakfast favorites to pair with these, my frozen hash browns in air fryer make the perfect side!
Jump to:
- Why You'll Like This Irish Potato Farls Recipe
- What Are Irish Potato Farls?
- Ingredients For Making Potato Farls
- How To Make Irish Potato Farls
- How To Store And Reheat Potato Farls
- Tips For The Best Potato Farls
- Variations On Traditional Potato Farls
- Frequently Asked Questions About Irish Potato Farls
- Recipes You May Like
- Final Thoughts On Making Potato Farls
- Authentic Irish Potato Farls Recipe
Why You'll Like This Irish Potato Farls Recipe
- Ready in under 45 minutes from start to finish (most of that is just the potatoes boiling)
- Only 6 simple ingredients you probably already have in your kitchen
- Crispy on the outside, fluffy inside — that perfect texture combo we all love
- Works for breakfast, lunch, or dinner and honestly tastes good at any time of day
- Uses up leftover mashed potatoes if you have them (game changer for meal planning!)
- Freezer-friendly so you can make a big batch and have them ready whenever you want
What Are Irish Potato Farls?
Before we get cooking, let me tell you what these actually are! Potato farls are a traditional Irish potato bread that's been made in Ireland (especially Northern Ireland) for generations. The word "farl" comes from the Gaelic word "fardel," which means "four parts" — because traditionally you'd cut the round into four triangular pieces.
They're part of the famous Ulster fry (the Northern Irish version of a full breakfast), served alongside eggs, bacon, sausages, and black pudding. Think of them as Ireland's answer to hash browns, but way better because they're actually made with real potatoes instead of being shredded.
Ingredients For Making Potato Farls
Here's what you'll need to make these beauties:
For The Farls:
- 4 cups (650g) potatoes — I use Russet potatoes, but Maris Piper or Roosters work great too
- ¾ cup all-purpose flour — this helps bind everything together
- 1½ teaspoons sea salt — don't skimp on this!
- ½ teaspoon black pepper — freshly ground if you have it
- 2 tablespoons butter (plus extra for cooking) — salted or unsalted works fine
That's it! Five ingredients and you're golden.
How To Make Irish Potato Farls
Prepare The Potatoes
- Peel and chop your potatoes into roughly 1-inch cubes. I learned this the hard way — weigh them AFTER peeling and chopping for the most accurate results.
- Place the cubed potatoes in a medium pot with enough water to cover them by about an inch. Add a generous pinch of salt to the water.
- Bring to a boil then reduce heat and simmer for 20-25 minutes until the potatoes are completely tender when you poke them with a fork.
- Drain the potatoes in a sieve over a bowl and let them sit for about 5 minutes. This step is super important — you want them to dry out a bit so your farls aren't soggy!
Make The Dough
- While the potatoes are still hot, pass them through a sieve into a large bowl. If you don't have a sieve (I didn't at first), use a potato ricer or just mash them really well. The goal is fluffy, lump-free potatoes.
- Add the flour, salt, pepper, and melted butter to the mashed potatoes. Here's where it gets messy — use your hands or a wooden spoon to mix everything until it forms a soft dough.
- Turn the dough onto a lightly floured surface and gently pat it into a round disc about 8 inches wide and roughly ½ inch thick. Don't overwork it or they'll get tough!
Shape And Cook
- Cut the disc into 6 equal wedges using a large knife. I usually cut it like a pizza — first in half, then each half into thirds.
- Heat a large frying pan or skillet over medium heat and add a generous knob of butter (about 1 tablespoon). Let it melt and start bubbling.
- Carefully place the potato farls in the pan — don't crowd them! I usually cook 3 at a time. Let them cook for about 5 minutes without moving them around.
- Flip them over when the bottom is golden brown and crispy. Cook for another 4-5 minutes on the second side.
- Remove to a plate and keep warm while you cook the remaining farls, adding more butter to the pan as needed.
The first time I made these, I kept peeking and flipping them too early. Don't do what I did — let them get properly golden before flipping!
How To Store And Reheat Potato Farls
Refrigerator Storage: Let the farls cool completely, then store them in an airtight container with parchment paper between each one. They'll keep for up to 3 days in the fridge.
Freezer Storage: These freeze beautifully! Place cooled farls on a baking sheet in a single layer and freeze until solid (about 2 hours). Then transfer to a freezer bag or container where they'll keep for up to 3 months.
Reheating: The best way to reheat them is in a skillet with a little butter over medium heat. It takes about 2-3 minutes per side and gets them nice and crispy again. You can also pop them in the toaster, but they won't be quite as crispy.
From frozen, just add an extra 2-3 minutes of cooking time per side. No need to thaw them first!
Tips For The Best Potato Farls
Use Starchy Potatoes: Russet potatoes are my go-to because they create that fluffy texture. Avoid waxy potatoes like red or new potatoes — they'll make your farls gummy.
Don't Skip The Drying Step: Letting those drained potatoes sit in the sieve is crucial. The drier your potatoes, the better your farls will hold together.
Work While Hot: You need to mix the dough while the potatoes are still hot. This helps the butter melt in and makes everything come together smoothly.
Medium Heat Is Key: I burned my first batch by cooking them too hot. Medium heat lets them cook through without burning the outside.
Use Enough Butter For Frying: Don't be shy with the butter when cooking. It's what gives you those crispy, golden edges we're after.
How thick should you make these? I've experimented with different thicknesses, and about ½ inch works perfectly. Too thin and they fall apart; too thick and the inside doesn't cook through properly.
Variations On Traditional Potato Farls
Cheese Potato Farls: Add ½ cup of shredded cheddar cheese to the dough. Emily thinks this version is "way better" than the original (kids these days!).
Herb Potato Farls: Mix in 2 tablespoons of chopped fresh herbs like chives, parsley, or dill. I tried this with leftover herbs from another recipe and it was fantastic.
Garlic Potato Farls: Add 2 cloves of minced garlic to the butter before mixing it into the potatoes. Perfect if you're serving them as a dinner side!
Whole Wheat Farls: Swap half the all-purpose flour for whole wheat flour. They'll be slightly denser but still delicious.
Scallion Farls: Fold in ¼ cup of chopped scallions for a mild onion flavor that's really good with eggs.
Frequently Asked Questions About Irish Potato Farls
Yes! Shape the farls and refrigerate for up to 24 hours before cooking, or freeze uncooked for up to 3 months. Cook from frozen, adding 2-3 extra minutes.
Yes, you can use leftover mashed potatoes. You'll need about 2½ cups of mashed potatoes and may need to adjust the flour amount depending on moisture content.
Potato farls have a crispy, golden exterior with a soft, fluffy potato interior. They're savory, buttery, and similar to a thick potato pancake with a satisfying texture.
Starchy potatoes like Russet, Maris Piper, or Roosters work best as they create a fluffy texture. Avoid waxy potatoes like red or new potatoes.
Recipes You May Like
Looking for more breakfast favorites? Try these:
- Southern Living Biscuits and Gravy — Another hearty breakfast that pairs perfectly with potato farls
- Simple Avocado Toast with Egg — For a lighter breakfast option
- Baked Denver Omelet Casserole — Perfect for serving alongside your farls at brunch
Final Thoughts On Making Potato Farls
These authentic Irish potato farls have honestly become one of my favorite things to make for breakfast. There's something really satisfying about taking simple ingredients and turning them into something that tastes this good. Plus, they make your kitchen smell amazing while they're cooking!
The first time I served these to Emily's friends at a sleepover breakfast, they all asked for seconds. One of the moms even texted me later asking for the recipe. That's when I knew I'd nailed it.
Whether you're making a traditional Irish breakfast or just want something different from your usual morning routine, give these a try. They're crispy, they're comforting, and they're way easier than they look. Promise!
Try making a batch this weekend and let me know how they turn out. Don't forget to save this recipe to Pinterest so you can find it again later!
Authentic Irish Potato Farls Recipe
Ingredients
Equipment
Method
- Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
- Steam or boil the cubed potatoes in a medium pot until tender, roughly 20-25 minutes.
- Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
- While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don't have a sieve you can use a ricer or masher to mash the potatoes either.
- Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.
- Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc. Using a large knife cut the disc into 6 pieces.
- Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown. Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
- Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.
