Irish Potato Farls Recipe (Easy Homemade Classic)

Irish Potato Farls are one of those simple recipes that feel like home food the moment they hit the pan. If you have ever enjoyed a full Irish breakfast, you have likely seen these soft, golden wedges tucked next to eggs and bacon. Irish Potato Farls are made with mashed potatoes, flour, butter, and salt, then cooked on a hot skillet until lightly crisp on the outside and tender inside.

This recipe is deeply rooted in Irish cooking traditions. It was created as a smart way to use leftover mashed potatoes, and it still shines today because it is easy, affordable, and filling. You do not need yeast, fancy tools, or long rising times. Everything comes together quickly using basic pantry ingredients.

What I love most about potato farls is how flexible they are. You can enjoy them for breakfast with butter melting on top. They also work well as a side for soups, stews, or even as a quick lunch with cheese. When cooked right, they have a soft, pillowy center and a lightly browned crust that makes each bite comforting.

This recipe keeps things traditional while adding helpful tips to make sure your farls turn out perfect every time. If you want an easy homemade bread that feels special but takes very little effort, this is a great place to start.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty Level: Easy
Servings: 6 farls (serves 3 to 4)

---

What Makes This Irish Potato Farls Recipe Special?

This recipe stands out because it stays true to tradition while keeping things simple for home cooks.

First, it uses everyday ingredients. You likely already have potatoes, flour, butter, and salt in your kitchen. No yeast or baking powder is needed.

Second, it is quick to make. There is no waiting time, no dough resting, and no oven involved. Everything cooks on the stovetop in minutes.

Third, it is a great way to use leftovers. Leftover mashed potatoes work beautifully here and save even more time.

Fourth, the texture is just right. These farls are soft inside with a lightly crisp surface, not dry or heavy.

Finally, it is very forgiving. Even if your dough feels a little sticky or soft, the farls will still cook up well. A quick dust of flour usually fixes everything.

If you want a recipe that feels traditional, comforting, and easy enough for any day of the week, this one checks all the boxes.

---

Ingredient Notes

Each ingredient in Irish Potato Farls plays an important role. Here is what you need to know before you start.

• Potatoes
  Use starchy potatoes like Russet or Maris Piper. They mash smoothly and create a light texture. Waxy potatoes can make the dough heavy.

• All-purpose flour
  Flour binds the dough and gives structure. Start with less and add more as needed to avoid a dry dough. You can substitute part of the flour with whole wheat flour for a heartier farl.

• Butter
  Butter adds flavor and softness. Use salted or unsalted, but adjust the salt if needed. Cold butter works best when mixed into warm potatoes.

• Salt
  Salt brings out the potato flavor. Taste the mashed potatoes before forming the dough and adjust as needed.

• Milk (optional)
  A small splash of milk helps if the potatoes feel too dry. This is optional and should be added slowly.

Special equipment needed:

• Heavy skillet or cast iron pan

• Potato masher

• Rolling pin or clean bottle

• Sharp knife for cutting wedges

---

How To Make Irish Potato Farls

Step 1: Cook the potatoes

Peel and chop 1 pound of potatoes into even chunks. Boil in salted water for 15 to 18 minutes, until fork-tender. Drain well and let steam dry for 2 minutes.

Tip: Dry potatoes absorb less flour and give a better texture.

Step 2: Mash the potatoes

Mash the hot potatoes until smooth. Add 2 tablespoons of butter and 1/2 teaspoon salt. Mix until fully melted and combined.

Look for a smooth, lump-free mash.

Step 3: Add the flour

Add 1 cup of all-purpose flour to the warm mashed potatoes. Mix gently until a soft dough forms.

The dough should be soft but not sticky. Add extra flour one tablespoon at a time if needed.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface. Pat into a round about 1 inch thick. Cut into 4 or 6 wedges.

Tip: Do not roll too thin. Thicker farls stay soft inside.

Step 5: Heat the skillet

Heat a dry skillet over medium heat, about 350°F. Do not add oil or butter to the pan.

Step 6: Cook the farls

Place the wedges in the hot skillet. Cook for 3 to 4 minutes per side until golden brown.

Look for light browning and a firm outer surface.

Step 7: Serve warm

Remove from the pan and serve immediately with butter or your favorite toppings.

---

Storage Options

Room temperature storage:
Let farls cool completely. Store in an airtight container for up to 1 day.

Refrigeration:
Store cooked farls in the fridge for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing instructions:
Freeze cooked farls in a single layer, then transfer to a freezer bag. Freeze for up to 2 months.

Reheating tips:
Reheat in a dry skillet over medium heat for 2 to 3 minutes per side. Avoid microwaving, as it makes them soggy.

---

Variations and Substitutions

• Cheesy potato farls
  Add 1/2 cup grated cheddar to the dough for a richer flavor.

• Herb potato farls
  Mix in chopped chives or parsley for a fresh taste.

• Whole wheat farls
  Replace half the flour with whole wheat flour for added fiber.

• Dairy-free version
  Use plant-based butter and skip the milk.

• Seasonal twist
  Add roasted garlic or spring onions when potatoes are in season.

---

Frequently Asked Questions

Can I make Irish Potato Farls ahead of time?

Yes. You can cook them ahead and reheat in a skillet before serving.

Why is my dough sticky?

Your potatoes may still have moisture. Add flour a little at a time until manageable.

Can I use leftover mashed potatoes?

Yes. Make sure they are plain and not mixed with cream or garlic.

Do I need a cast iron pan?

No, but it helps with even browning. Any heavy skillet works.

Can I bake potato farls instead?

They are traditionally pan-cooked. Baking changes the texture.

How do I know they are done?

They should be golden outside and warm through the center.

---

Conclusion

Irish Potato Farls are proof that simple food can still be deeply satisfying. With just a few ingredients and a hot skillet, you can create a traditional Irish bread that works for breakfast, lunch, or dinner. If you have never made them before, this recipe is a great place to start. Give it a try, and do not forget to share how you served yours.

Print