Irish Potato Cakes, also known as Potato Farls, are soft, buttery, and slightly crispy on the edges—an absolute delight for breakfast or a cozy snack. Made with simple ingredients like mashed potatoes, flour, and butter, they come together in just 20 minutes and can be enjoyed on their own or with a variety of toppings. These pan-fried treats are a staple in an Irish breakfast and a fantastic way to use up leftover mashed potatoes!
Personal Story & Background:
Growing up, I always loved finding creative ways to enjoy potatoes, and these Irish Potato Farls quickly became one of my favorites. I first had them during a trip to Ireland, where they were served alongside a full Irish breakfast, crispy and golden, soaking up the richness of eggs and bacon. They reminded me of homey, rustic comfort food—something my grandmother would have made from scratch with simple ingredients.
The beauty of potato farls is their versatility. Traditionally, they’re made with just mashed potatoes, flour, butter, and a pinch of salt, but you can easily add herbs, cheese, or even garlic for an extra punch of flavor. Whether served hot from the pan with butter or alongside eggs and smoked salmon, these little potato cakes are always a hit!
Ingredient Notes:
- Mashed Potatoes – Use leftover mashed potatoes for the best texture. Freshly mashed potatoes work too, just make sure they are cooled.
- All-Purpose Flour – Helps bind the mixture into a soft dough. You can substitute with a gluten-free blend if needed.
- Butter – Adds richness and enhances the flavor when frying.
- Salt – A pinch of salt brings out the natural flavor of the potatoes.
- Baking Powder (Optional) – Helps create a lighter, fluffier texture.
Step-by-Step Instructions:
Step 1: Prepare the Dough
- In a mixing bowl, combine 2 cups of mashed potatoes, 1 cup all-purpose flour, 2 tablespoons melted butter, and ½ teaspoon salt.
- Mix until a soft dough forms. If the dough is sticky, add a little more flour, a tablespoon at a time.
Step 2: Roll & Shape the Farls
- Lightly flour a clean surface and roll out the dough to about ¼-inch thick.
- Cut into 4 equal wedges (triangles), or use a round biscuit cutter for circular potato cakes.
Step 3: Cook Until Golden Brown
- Heat a nonstick skillet or cast-iron pan over medium heat and melt 1 tablespoon butter.
- Cook the farls for 3-4 minutes per side, until golden brown and crispy on the edges.
- Remove from the pan and serve warm!
Expert Tips for the Best Results:
- Use Cold Mashed Potatoes – This makes the dough easier to handle and prevents it from becoming too sticky.
- Don’t Overwork the Dough – Mix just until combined to keep the texture light and tender.
- Cook on Medium Heat – Too high, and the outside burns before the inside is fully cooked; too low, and they won’t crisp up properly.
Serving Suggestions:
- Classic Breakfast – Serve with bacon, eggs, and sautéed mushrooms.
- With Butter & Jam – A simple, slightly sweet twist.
- Topped with Smoked Salmon & Crème Fraîche – For an elegant brunch.
- Alongside a Stew – A hearty side for Irish beef stew or Guinness beef stew.
Storage and Reheating Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked potato farls for up to 2 months. Reheat in a pan for the best texture.
- Reheat: Warm them in a skillet over low heat or in the toaster oven until heated through.
Frequently Asked Questions:
Can I make these without flour?
Yes! You can use a little cornstarch or oat flour as a binding alternative, though the texture will be slightly different.
Can I add cheese or herbs?
Absolutely! Try adding shredded cheddar, chives, or garlic powder for extra flavor.
What’s the difference between potato farls and hash browns?
Potato farls use mashed potatoes for a soft texture, while hash browns use shredded potatoes for a crispy finish.
Conclusion:
These Irish Potato Cakes (Potato Farls) are the ultimate comfort food—crispy, buttery, and incredibly easy to make. Whether you’re using up leftover mashed potatoes or making them fresh, this recipe is sure to become a favorite in your kitchen. Try them out and let me know your favorite way to serve them!
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Irish Potato Cakes (Potato Farls): A Cozy, Traditional Comfort Food
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Side Dish
- Method: Pan-Fried
- Cuisine: Irish
- Diet: Vegetarian
Description
Irish Potato Cakes, also known as Potato Farls, are soft, buttery, and slightly crispy on the edges—an absolute delight for breakfast or a cozy snack. Made with simple ingredients like mashed potatoes, flour, and butter, they come together in just 20 minutes. Serve them on their own or with a variety of toppings for a versatile and delicious dish!
Ingredients
- 2 cups mashed potatoes (cooled, best if leftover)
- 1 cup all-purpose flour (plus more for dusting)
- 2 tbsp melted butter (plus 1 tbsp for frying)
- 1/2 tsp salt
- 1/2 tsp baking powder (optional, for fluffier texture)
Instructions
Prepare the Dough
- In a mixing bowl, combine 2 cups mashed potatoes, 1 cup all-purpose flour, 2 tbsp melted butter, and ½ tsp salt.
- Mix until a soft dough forms. If the dough is too sticky, add a little more flour (1 tbsp at a time).
2. Roll & Shape the Farls
- Lightly flour a clean surface and roll out the dough to about ¼-inch thick.
- Cut into 4 equal wedges (triangles) or use a round biscuit cutter for circular potato cakes.
3. Cook Until Golden Brown
- Heat a nonstick skillet or cast-iron pan over medium heat and melt 1 tbsp butter.
- Cook the farls for 3-4 minutes per side, until golden brown and crispy on the edges.
- Remove from the pan and serve warm!
Notes
- Use Cold Mashed Potatoes – This makes the dough easier to handle and prevents it from becoming too sticky.
- Don’t Overwork the Dough – Mix just until combined to keep the texture light and tender.
- Cook on Medium Heat – Too high, and the outside burns before the inside is fully cooked; too low, and they won’t crisp up properly.
Nutrition
- Calories: ~200
- Sodium: ~250mg
- Fat: ~7g
- Carbohydrates: ~30g
- Protein: ~4g
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