Description
These Irish Potato Cakes, also known as Potato Farls, are a delicious and comforting breakfast or side dish. Made with simple ingredients like potatoes, flour, and butter, they’re crispy on the outside and fluffy on the inside.
Ingredients
Units
Scale
- 2 pounds potatoes (such as Russets or Yukon Gold)
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons butter for frying
Instructions
- Boil Potatoes: Cut potatoes into equal-sized pieces and boil in salted water until fork-tender.
- Mash Potatoes: Drain potatoes and mash them until fluffy.
- Make Dough: Add flour, 3 tablespoons of butter, salt, and pepper to the mashed potatoes. Mix thoroughly to form a dough.
- Shape and Cut: Flatten dough into an 8-inch disk and cut into 8 triangles.
- Fry Potato Cakes: Melt remaining butter in a skillet and cook potato cakes for 4-5 minutes per side, or until golden brown and crispy.
Notes
- If using leftover mashed potatoes, let them come to room temperature or use soft butter.
- Adjust flour amount as needed.
- Use half mashed and half shredded potatoes for a different texture.
- Refrigerate leftover cooked potato cakes for up to 2 days.
- Freeze cooked potato cakes for up to 3 months.
- Thaw frozen potato cakes overnight in the refrigerator before frying.
Nutrition
- Serving Size: 1 potato cake
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg