It’s no surprise that the potato is a bit of a favourite on the island of Ireland.
We’ve been munching on the humble spud in all its guises for centuries. We love potatoes so much in fact, that we’ve managed, with a bit of culinary wizardry and out-of-the -box thinking, to incorporate the potato into our breakfast.
Readers, meet the potato farl.
The potato farl is essentially a potato cake and visitors to in particular will have noticed this tasty little treat making a show-stealing appearance in their Ulster Fry. Now, for those of you as yet unaware of what an Ulster Fry involves, let us take out our knife and fork and break it down.
Say for example, you’ve just woken up in the sumptuous surrounds of Newforge House in the County Armagh and the next thing you feel after rubbing your eyes is hungry.
You pop downstairs, take your seat at the table and, without blinking, order an Ulster Fry. Minutes later a plate is subtly slipped under your nose featuring the following ‘Ah, sure I’m on holiday!’ breakfast treats – 2 sausages, 2 strips of Fermanagh black bacon, one slice of white and one black pudding, a poached egg and one or two golden, butter-dripping potato farls.
With mouthwatering thanks to those foodie wizards at Newforge House, we can now bring you this delightfully simple potato farl recipe, which goes some way to supporting the claim that breakfast is indeed the most important meal of the day.
Or at least the most important meal of your holiday in Northern Ireland…
Potato Farl Recipe
450gr/16oz warm, cooked potato (the more floury the better – Maris Piper or King Edward are good)
1 tsp salt
50g/2oz melted butter
100g/4oz plain flour (more for dusting)
- Make sure the cooked potatoes are well “dried out” by putting them back on a gentle heat for a couple of minutes after draining.
- Mash them thoroughly, preferably with a ricer, and place in a bowl.
- Mix in the salt and melted butter, then work in the flour to make a pliable dough.
- Divide in two and roll out on a floured surface to form two circles around 1/2cm thick.
- Cut each circle into quarters and bake on a hot griddle dusted with flour for about 5 minutes on each side until lightly browned.
- Place on a warm plate with a tea towel on top to keep them beautifully soft.
To serve, spread some butter on top and enjoy!
Northern Ireland is quite the spot for some good munching, as we found in our post about Northern Ireland’s foodie heritage.
If you want to keep cooking, we have the recipes. How about a starter of winter vegetable soup with freshly baked Guinness Bread for dunking? Followed by a main course of traditional Irish Stew recipe, or fish Pie.