You know those recipes that sound fancy but are actually super simple? That's exactly what Irish Potato Farls are. These traditional potato cakes have been popping up at our breakfast table way more often than I'd like to admit, and honestly? I'm not mad about it.
Last month when Bradley came home from his friend Connor's house raving about "these amazing fried potato things," I had to laugh. Connor's grandmother is from County Cork, and she'd made authentic potato farls for the boys after soccer practice. Bradley described them as "crispy on the outside but like, creamy on the inside" - which is pretty much the perfect description. I knew I had to recreate them.
The best part about potato farls is how simple they really are. You're basically taking mashed potatoes, mixing them with flour and butter, cutting them into triangles, and pan-frying until golden. That's it. No complicated techniques, no special equipment beyond what you already have in your kitchen. They're sort of like the Irish cousin of my perfect homemade pancakes, but savory and even easier.
I've been making these every weekend now, and they've become our Saturday morning tradition. Amy loves helping me cut the dough into triangles (she's gotten really good at making them equal sizes), and John has declared them "better than hash browns." Coming from a man who takes his breakfast potatoes very seriously, that's high praise.
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Why You'll Love This Irish Potato Farls Recipe
- Ridiculously easy - If you can mash potatoes and work a spatula, you can make these
- Ready in about 45 minutes from start to finish, including boiling the potatoes
- Crispy exterior with a creamy center - that amazing texture contrast keeps everyone coming back for more
- Perfect for using leftover mashed potatoes - I've done this dozens of times and it works beautifully
- Works for breakfast, lunch, or dinner - we've served these alongside eggs, with stew, and even topped with sour cream and chives
- Kid-approved - Bradley actually requests these, which tells you everything you need to know
Ingredients For Irish Potato Cakes
Here's what you'll need to make these traditional potato farls:
For The Potato Cakes:
- 2 pounds potatoes (I prefer Yukon gold for their buttery flavor, but Russets work great too)
- 1 cup all-purpose flour (you might need slightly more or less depending on your climate)
- ½ teaspoon salt (plus more for the cooking water)
- ½ teaspoon black pepper, freshly ground
- 3 tablespoons butter (for the dough)
For Frying:
- 3 tablespoons butter (don't skimp on this - it's what makes them golden and crispy)
The ingredient list is short, which I love. Nothing fancy or hard to find, just basic pantry staples that come together into something really special.
How To Make Potato Farls
Trust me on this one - these Irish potato cakes are way easier than they sound. Here's how I make them:
Preparing The Potatoes
- Cut your potatoes into equal-sized pieces (about 1-2 inches). This is important because you want them all to cook at the same rate. I learned this the hard way when half my potatoes were mushy and the other half were still firm.
- Place the cut potatoes in a large pot and cover them completely with cold water. Add about 1 teaspoon of salt to the water and give it a stir.
- Bring the pot to a boil over high heat, then reduce to medium and let them cook for about 15 minutes. You'll know they're done when a fork slides through easily.
- Drain the potatoes thoroughly - you don't want excess water making your dough too sticky.
Making The Dough
- Mash the potatoes until they're completely smooth. I use a potato ricer because it makes them super fluffy, but a regular potato masher works fine too. Just make sure there aren't any lumps hiding in there.
- Add the flour, 3 tablespoons of butter, salt, and pepper to your mashed potatoes while they're still warm. The warmth helps the butter melt right in.
- Mix everything together thoroughly until it forms a cohesive dough. It should be soft but not sticky. If it's too sticky, add a tablespoon more flour. Too dry? Add a tiny bit of melted butter.
Shaping And Cooking
- Turn your dough out onto a lightly floured surface and gently flatten it into an 8-inch disk, about 1 inch thick. Don't overthink this part - it doesn't have to be perfect.
- Cut the disk into 8 triangles, just like you're cutting a pizza. Amy thinks this part is the most fun, and she's gotten really good at making them all roughly the same size.
- Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Make sure your pan is nice and hot before adding the farls.
- Add the potato cakes to the skillet - don't crowd them, you might need to work in batches. Cook for 4-5 minutes per side until they're golden brown and crispy. The first side always takes a bit longer than the second, so be patient.
- Transfer the cooked farls to a plate and serve them hot. They're best right out of the pan, though they're still pretty good at room temperature.
Storage And Reheating
I make these in big batches now because they're so versatile throughout the week.
Refrigerator: Let your cooked potato farls cool completely, then store them in an airtight container for up to 2 days. I've found they actually crisp up nicely when you reheat them in a skillet with a little butter.
Freezer: These freeze beautifully for up to 3 months. I like to flash freeze them first by laying them on a baking sheet until solid, then transferring to a freezer bag. This keeps them from sticking together.
Reheating: Thaw frozen farls in the fridge overnight, then pan-fry them in a bit of butter over medium heat until heated through and crispy again. You can also reheat them in a 375°F oven for about 10 minutes, but they won't be quite as crispy as pan-frying.
The unbaked dough also keeps well in the fridge for up to 24 hours. Just cut your triangles, layer them between parchment paper, and store in a container. This is perfect for when you want fresh farls but don't want to start from scratch in the morning.
Tips For Perfect Potato Farls
After making these probably thirty times in the last few weeks (seriously, we're obsessed), here are my best tips:
Use warm potatoes - Mixing the dough while the potatoes are still warm helps everything come together smoothly. The butter melts right in and you get a better texture.
Don't overwork the dough - Once you've mixed in the flour and butter, stop. Overworking makes them tough instead of tender on the inside.
Adjust flour based on your climate - I live in Nashville where it's pretty humid, so I sometimes need a tiny bit less flour. If you're in a dry climate, you might need more. The dough should be soft but not sticky.
Try half mashed, half shredded - This is something I picked up from my cooking school days. Using some shredded potatoes gives you extra crispy bits throughout. It's not traditional, but it's really good.
Medium heat is your friend - Too hot and they'll burn on the outside before warming through. Too low and they'll absorb too much butter and get greasy. Medium heat gives you that perfect golden crust.
Make them ahead for busy mornings - I prep these the night before when I know we have an early soccer game. Just shape them, refrigerate overnight, and fry them up in the morning.
Leftover mashed potatoes work great - Let them sit out for about 20 minutes to take the chill off, or use really soft butter. John's mom came over last Tuesday and was amazed these were made from our previous night's dinner leftovers.
Season generously - Potatoes need salt, so don't be shy. I always taste the dough before shaping and adjust if needed.
FAQs About Irish Potato Cakes
What's The Difference Between Potato Cakes And Potato Farls?
They're the same thing! Potato farls are the traditional Irish name for these triangular-shaped potato cakes that are pan-fried until crispy. The word "farl" actually comes from "fardel," which means "four parts" in old English - referring to how you cut the round into quarters (though I cut mine into eighths for smaller portions).
Can I Make Irish Potato Cakes With Leftover Mashed Potatoes?
Yes, and I do this all the time! Just let your refrigerated mashed potatoes sit at room temperature for about 20 minutes before mixing with the other ingredients. This makes them easier to work with. You can also use softened or melted butter to help everything combine smoothly. I've found that even seasoned mashed potatoes work fine - just adjust the salt in the recipe accordingly.
Can Potato Farls Be Made Ahead Of Time?
Absolutely, and this is one of my favorite things about them. You can prepare the dough and cut the triangles in advance, then refrigerate for up to 24 hours before frying. I layer them between parchment paper so they don't stick together. Cooked farls also refrigerate well for up to 2 days - just reheat them in a skillet with a little butter.
What Do You Serve With Irish Potato Cakes?
So many things! We love them for a traditional Irish breakfast with fried eggs and bacon - Bradley has declared this his favorite weekend breakfast. They're also perfect as a side dish for stews, especially in these cooler months. For brunch, I top them with smoked salmon and sour cream, which feels fancy but takes five minutes. Amy likes hers with a dollop of butter and a sprinkle of chives. Honestly, they're versatile enough to work with almost any meal.
Recipes You May Like
- Perfect Homemade Pancake Recipe - Another breakfast staple that's become a weekend tradition
- Best Mashed Potatoes - The perfect base for making these farls with leftovers
- Garlic Butter Melting Potatoes - If you love crispy, buttery potatoes like these farls
Conclusion
These Irish Potato Farls have become such a staple in our house that I can't imagine Saturday mornings without them. They're simple, delicious, and that crispy-creamy combination is just perfect. Whether you're making them for a traditional Irish breakfast or just looking for a new way to enjoy potatoes, I think you're going to love these.
Give them a try this weekend and let me know what you think! I'd love to hear how they turn out for you. And if you want to find this recipe again later, save it to Pinterest so it's always at your fingertips.
Happy cooking, and here's to many more delicious breakfasts with your loved ones!
Stephanie
Irish Potato Farls
- Total Time: 45 minutes
- Yield: 8 farls 1x
Description
Traditional Irish potato cakes that are crispy on the outside and creamy on the inside. These simple pan-fried potato cakes are perfect for breakfast, brunch, or as a side dish - made with just potatoes, flour, and butter.
Ingredients
- 2 pounds potatoes (Yukon gold or Russets)
- 1 cup all-purpose flour
- ½ teaspoon salt (plus more for cooking water)
- ½ teaspoon black pepper, freshly ground
- 3 tablespoons butter (for the dough)
- 3 tablespoons butter (for frying)
Instructions
- Cut potatoes into equal-sized pieces (1-2 inches).
- Place potatoes in a large pot and cover with cold water.
- Add 1 teaspoon salt to the water and bring to a boil.
- Reduce heat to medium and cook for 15 minutes until fork-tender.
- Drain potatoes thoroughly.
- Mash potatoes until completely smooth.
- Add flour, 3 tablespoons butter, salt, and pepper to the warm mashed potatoes.
- Mix until it forms a cohesive dough.
- Turn dough onto a floured surface and flatten into an 8-inch disk, about 1 inch thick.
- Cut disk into 8 triangles.
- Melt remaining 3 tablespoons butter in a large skillet over medium heat.
- Add potato cakes to skillet and cook for 4-5 minutes per side until golden brown.
- Transfer to a plate and serve hot.
Notes
Use warm potatoes for easier mixing. Don't overwork the dough to keep them tender. Works great with leftover mashed potatoes - just let them come to room temperature first. Best served hot and crispy right from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Irish
