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    You are in: Home / Recipes / Potato Farls (irish) Recipe
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    Potato Farls (irish)

    Average Rating:

     7 Total Reviews

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    • on March 16, 2002

      I have just finished making and eating these for breakfast. Excellent! However next time I make them I will serve them as a side dish (instead of hashbrowns) with Sausages and eggs or as a side dish for dinner. This morning I had them with fruit salad and they were heavy for this combination I needed something more scone like..When I was making them I thought I that some moisture ingredient was missing - not so - just keep kneading them and they come together beautifully. I cut back on the grease and they still came out golden. I will also try broiling them sprying each side with oil or painting them with melted butter. The nice thing is you can do ahead and then just finish them before serving. Thanks for another new recipe

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    • on March 18, 2003

      I made these to go with Guiness & Cheese Soup Guinness and Cheese Soup. It was a great match, I will always make these as a combo. By the way what is a Farl?

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    • on April 22, 2003

      Here's an answer for Erika12. farl; farle [FAHRL] 1. A thin Scottish griddle cake made of oatmeal or flour and cut into triangular wedges. Farls, which are similar to SCONES, take their name from the word fardel meaning "fourth part" and referring to a fourth part or quarter cut of a round cake. 2. The triangular wedge shape of such a cut cake is also referred to as a "farl."

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    • on March 18, 2009

      This has become a family favourite. We lovelovelove potatoes so the came to us as a new wonderful way to enjoy them. It's potatoes and it's fried. Yay!! Thanks.

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    • on February 22, 2009

      These were not very good. Very bland. Too much work for the end product. I will not make these again.

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    • on November 02, 2005

    • on January 16, 2005

      This is essential for breakfast in my household. The way my Grandmother and Mother taught me to make it was using room temperature left-over mashed potatoes, generously flouring a board and incorporating more flour by kneading (it will come together). Rolling out into a circle and cutting into 1/4ths. Then you "bake" it on a griddle, on low heat (no oil), when browned on one side turn and brown the other side. Cool on a wire rack and store in air-tight container for the next morning's breakfast, After frying your bacon or sausage, fry the farl in the fat for a few minutes on each side and eat with an over-easy egg or two. You could get fancy and cut the farl into a round and place the egg on top of it. This breakfast is what my Irish relatives call a "fry".

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    Nutritional Facts for Potato Farls (irish)

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 156.8
     
    Calories from Fat 48
    30%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.1 g
    10%
    Cholesterol 7.6 mg
    2%
    Sodium 170.3 mg
    7%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.6 g
    2%
    Protein 3.0 g
    6%
    Detailed Nutrition Values About Nutrition Info
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