Total Time
Prep 30 mins
Cook 20 mins

--Adopted Recipe--

Ingredients Nutrition

  • 1 14 lbs potatoes (3 or 4)
  • 2 tablespoons butter, melted
  • 1 cup flour, all purpose
  • 12 teaspoon salt
  • 4 teaspoons vegetable oil


  1. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
  2. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
  3. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
  4. Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
  5. Cut into quarters; set aside. Repeat with remaining dough.
  6. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
  7. Serve warm.


Most Helpful

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

Bergy March 16, 2002

I made these to go with Guiness & Cheese Soup recipe #21220. It was a great match, I will always make these as a combo. By the way what is a Farl?

Erika12 March 18, 2003

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".

Aileen E January 16, 2005

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