There’s something deeply comforting about the humble Irish Potato Farls, also known as Irish Potato Cakes. These soft, golden-brown triangles of pan-fried potato dough are a cherished staple in traditional Irish breakfasts. Whether you’re enjoying them alongside crispy bacon and fried eggs or topped with a dollop of jam or syrup, these homemade potato cakes are a warm, versatile treat that delivers both nostalgia and nourishment.
In this guide, I’ll show you how to make potato farls from scratch using simple ingredients and step-by-step instructions. This is a true Irish comfort food classic that’s easy to prepare, incredibly satisfying, and perfect for using up leftover mashed or boiled potatoes. Plus, it’s vegetarian, budget-friendly, and a great make-ahead option for busy mornings.
🍳 What Are Potato Farls?
Potato farls—sometimes referred to as Irish potato bread—are a form of griddle cake made primarily from mashed potatoes and flour. The term “farl” comes from the Scottish and Irish word “fardel,” meaning a quarter portion. Traditionally, the dough is rolled into a circle and cut into quarters or eighths before being cooked on a griddle or skillet. These are especially popular in Northern Ireland, where they’re a key component of an Ulster Fry.
What makes potato farls so unique is their slightly crisp exterior paired with a soft, fluffy interior, making them ideal for soaking up sauces, egg yolks, or sweet toppings.
🛒 Ingredients You’ll Need
To make your own Irish potato farls, you’ll need just a few pantry staples:
375–400 grams of floury potatoes (e.g., Maris Piper or King Edward) – These types of potatoes mash easily and help create a light, fluffy dough.
Salt and freshly ground black or white pepper – For seasoning.
30 grams of unsalted butter – Adds richness and flavor.
50 grams of plain all-purpose flour – Plus extra for dusting the work surface.
💡 Note: You can also use leftover mashed potatoes, as long as they aren’t too creamy or buttery.
🥣 Step-by-Step Instructions for Making Traditional Potato Farls
Step 1: Peel and Prep the Potatoes
Start by peeling your potatoes and cutting them into small chunks (about 2 cm in size). This allows them to cook quickly and evenly. Place the potato pieces in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for around 12–15 minutes or until the potatoes are tender when pierced with a fork.
Step 2: Drain and Dry
Once your potatoes are fully cooked, drain them using a colander or sieve. Place the sieve over the now-empty saucepan and let the potatoes rest for 5 minutes. This allows excess moisture to evaporate and helps achieve a drier mash, which is crucial for good dough consistency.
Step 3: Mash with Butter and Seasoning
Return the drained potatoes to the pot. Add the butter and a pinch of pepper (white or black—your choice). Mash thoroughly until smooth and creamy. Taste and adjust the seasoning if necessary.
If you’re using leftover mashed potatoes, melt the butter separately and stir it in so the mash becomes more pliable.
Step 4: Mix in the Flour
Sprinkle the plain flour into your mashed potato mixture and mix until it forms a soft dough. It should be pliable but not sticky—add a touch more flour if needed. Be careful not to overwork the dough, as this can make the farls dense and tough.
Step 5: Roll Out the Dough
Dust a clean surface with flour and gently roll out the dough into one or two circles, about ½ to 1 cm thick. The dough should hold together well. If you’ve rolled one circle, slice it into 8 equal triangles (like pizza slices). If you’ve made two circles, cut each into 4 quarters.
Step 6: Pan-Fry the Farls
Preheat a non-stick skillet, frying pan, or griddle over medium heat. There’s no need to add oil or butter if using a non-stick pan. Carefully place the farls into the pan, leaving enough space between them to flip easily.
Cook for 3–5 minutes per side, or until golden brown and slightly puffed. You can press down lightly with a spatula to encourage even cooking. Farls should be firm on the outside and soft on the inside.
If you’re cooking in batches, keep the finished farls warm on a baking tray in a low oven (around 100°C / 210°F).
Step 7: Serve and Enjoy!
Serve your homemade potato farls hot with traditional Irish breakfast items like fried eggs, sausages, and bacon. For a vegetarian version, try them with sautéed mushrooms and baked beans. You can also spread them with butter, maple syrup, or even fruit preserves for a sweet twist.
These are best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat in a pan, toaster, or oven before serving.
🧑🍳 Helpful Tips for Perfect Irish Potato Farls
Use the right potatoes: Floury varieties like Maris Piper, King Edward, or Russets yield the best texture.
Dry your potatoes: Letting them sit in a colander after boiling helps remove moisture and results in a firmer dough.
Avoid overworking the dough: Mix until just combined to keep the texture light.
Keep your pan at medium heat: Too hot and they’ll burn before cooking through; too low and they won’t brown.
🍽️ Variations You Can Try
Cheesy Potato Farls: Add 50g of grated cheddar or Irish cheese to the dough for a richer flavor.
Herbed Farls: Mix in chopped chives, parsley, or thyme for a savory upgrade.
Garlic Farls: Add a small amount of roasted garlic to the mash for a deeper, aromatic flavor.
❓ Frequently Asked Questions
Q: Can I make potato farls ahead of time?
Yes! Cooked farls can be stored in the refrigerator for 2–3 days. Reheat in a pan or toaster before serving.
Q: Can I freeze potato farls?
Absolutely. Let them cool completely, wrap in plastic wrap or foil, and store in a zip-top bag for up to one month. Reheat directly from frozen in a skillet or oven.
Q: Can I use leftover mashed potatoes?
Yes, but make sure they aren’t too creamy or buttery, or the dough will become sticky. If using leftover mash, reduce or eliminate the added butter.
Q: Are these gluten-free?
Not by default, since they contain all-purpose flour. However, you can try using a gluten-free flour blend to make a gluten-free version.
Q: What’s the difference between a potato farl and a boxty?
Boxty includes raw grated potatoes, whereas farls use fully cooked mashed potatoes. Both are traditional Irish dishes, but the texture and preparation are quite different.
Irish Potato Pancakes
These classic Irish potato farls are a perfect example of how simple, everyday ingredients can be transformed into something special. They’re the ultimate budget-friendly side dish, rich in heritage, and adaptable to both sweet and savory servings. Whether you’re recreating a full Irish breakfast or just looking for a cozy snack, these pan-fried potato cakes are a must-try
Meal Type: Morning Breakfast Favorite, Traditional Side Dish
Culinary Heritage: Classic British & Authentic Irish Cuisine
Preparation Duration: 25 minutes for prepping ingredients
Cooking Duration: 30 minutes on the stovetop
Cooling & Resting Period: 5 minutes for potatoes to dry
Complete Time Required: Ready to serve in just 1 hour
Ingredients
375–400 g floury potatoes (Maris Piper or similar)
Salt and pepper to taste
30 g unsalted butter
50 g plain all-purpose flour (plus extra for rolling)
Instructions
Peel and chop potatoes into chunks. Boil in salted water until soft (12–15 mins).
Drain and let sit in a sieve for 5 mins to dry.
Return to pot. Mash with butter, salt, and pepper.
Add flour and mix to form a soft dough.
Roll into a ½–1 cm thick circle. Cut into 8 triangles.
Cook on a medium-heated non-stick pan, 3–5 mins per side until golden.
Serve warm with breakfast items or sweet toppings.
Storage Tips
Store in the fridge for up to 3 days.
Freeze for 1 month in an airtight bag.
