Irish potato cakes (farls) ☘️

We’re flying over the rainbow to the potato homeland to make these beautiful Irish potato cakes.

If you’ve never tried them before, imagine golden-brown wedges with a soft, doughy centre and a light sweetness that makes them almost impossible to stop eating. Honestly, they’re the kind of food that makes you want to book a ticket to Dublin just for breakfast.

Ireland has given the potato world so much love, so dedicating a recipe to the Emerald Isle felt like an absolute must. I only hope the Irish approve of my version and don’t ban me from entering the country next time I fancy a cheeky Guinness.

What are Irish potato cakes…or farls?

Potato cakes, or potato farls, are a beloved traditional recipe in Ireland. The word farl comes from the Gaelic word fardel, meaning “four parts,” since the dough is usually rolled out and cut into quarters. They’re simple but oh-so satisfying: mashed potato combined with flour, butter, and sometimes milk to create a dough that’s cooked on a griddle or pan until beautifully golden.

Texture-wise, they sit somewhere between a flatbread and a pancake, but with a soft, slightly chewy bite and a mild, nutty flavour that makes them uniquely comforting. They’re budget-friendly, made with just a few pantry staples, but they taste like something truly special.

How to serve these beauties

That’s the beauty of this recipe, they’re super versatile. You can keep it traditional or give them your own twist.

  • The full Irish breakfast: Swap out your toast for farls and serve them alongside sausages, bacon, eggs, beans, and maybe even a slice of white pudding. If you’re feeling extra authentic, wash it down with a pint of Guinness (I won’t judge).

  • Boujee brunch: Spread with butter, top with softly poached eggs, a sprinkle of cracked black pepper, and maybe a drizzle of hollandaise if you’re feeling fancy. Pair with a flat white for ultimate brunch vibes.

  • Simple and snacky: Serve warm straight from the pan with butter melting into the dough. They also work a treat as a side for soups or stews.

Why you’ll be obsessed with this recipe

  1. Easy and affordable – Just a handful of ingredients you probably already have at home.

  2. Versatile – Works for breakfast, brunch, lunch, or as a snack.

  3. Comforting and filling – The kind of food that makes you feel hugged from the inside.

  4. Authentic flavours – A nod to Irish tradition, with the flexibility to make it your own.

Ahh, I just love them.

Potatoes are a universal love language, and Irish potato cakes are proof that sometimes the simplest dishes are the best. Whether you’re making them as part of a big weekend breakfast or just because you’ve got leftover mash hanging around, they’ll quickly become a staple in your kitchen.

So, forget the toast, pop these beauties on your plate and dig in. Trust me, once you’ve had your fry-up with farls, you’ll never go back.

Irish Potato Cakes

By Poppy Cooks

https://www.poppycooks.com/recipes/irish-potato-cakes/

Soft, golden-brown, and full of flavour. Irish potato cakes are the perfect addition to an Irish breakfast or a simple comfort food snack.
Serves Makes 8 potato farls
Print Recipe
Rate Recipe

Ingredients

Metric Imperial

    Metric

  • 4 large Maris Piper Potatoes (or 550g of mashed potato)
  • 20g salted butter
  • 100g-ish plain flour (may need more)
  • 1/2 tsp baking powder
  • Plenty of salt and pepper

    • Imperial

  • 4 large Maris Piper Potatoes (or Russet/Yukon Golds)
  • 3/4oz salted butter
  • 3.5oz-ish all purpose flour (may need more)
  • 1/2 tsp baking powder
  • Plenty of salt and pepper

Instructions

  1. Get your potatoes peeled and cut into 1cm rounds. Then get them into a saucepan and just cover with cold water. Season with salt and get them up to boil. Boil for 7-10 minutes until tender enough to mash.
  2. Drain off the potatoes and leave them in the colander with a tea towel over them to steam dry for around 5 minutes. Once the edges of the spuds are pale and dry looking, get your potatoes mashed. I like to use a potato ricer or a sieve to do this, but you can also use a masher.
  3. Add the butter to the mash. Once it’s all dissolved, add the rest of the ingredients and mix well until everything is combined and doughy. The mix should be soft and pillowy but not sticky.
  4. On a floured surface, split the dough into two and roll to about 1 cm thick. Try and make it round so you can fit it in a frying pan more easily. Once it’s round, cut it into fours by making a cross through the dough.
  5. Get the dough into a dry frying pan on medium too high heat. Leave to fry on one side for 5 minutes or so until golden then flip and do the same to the other side.

Find this recipe online at https://www.poppycooks.com/recipes/irish-potato-cakes/

You may like these too...

Leave a Comment