Yanked Potato Farls

The Yankee Chef

Photo Courtesy The Yankee Chef

Northern Ireland has a superb accompaniment to their breakfast dishes that truly supersedes hash browns, and that is the Farl. While there is no general consensus on this recipe, it is generally agreed that it is a type of potato bread with leftover (or freshly cooked) mashed potatoes. Some families will bake them and cut into wedges while some prefer the method below, resulting in a much crispier side dish. I have also added a little “somethin’ somethin’” in the way of beans. Although baked beans are part of the traditional breakfast that Farls accompany, I adore the flavor and substance this extra protein gives, and I think you will too.

1/2 cup mashed potato

1/2 cup prepared baked beans, mashed *

6 tablespoons flour, plus extra for rolling out

1 teaspoon baking powder

1/4 teaspoon brown sugar

1/4 teaspoon each salt, black pepper, and nutmeg

Nonstick cooking spray

Place all ingredients, except cooking spray, in a large bowl and mix very well.

Liberally flour work surface and transfer potato “dough.” Knead just for a few seconds for it to barely come together.

Roll out to 1/2-inch in thickness and cut out as many Farls as you can, in any size you desire or even into squares.

Liberally grease a large skillet with nonstick cooking spray and place over medium heat. When hot, add Farls.

Cover and reduce heat to medium low. Let cook 6–8 minutes, or until well browned. Flip each over, cover again and continue cooking until browned on the other side, another 6–8 minutes.

Remove to serve hot. 

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