- Root vegetables
- Potato side dishes
- Potato cakes
These potato cakes are not sweet cakes, they are however an excellent way to use up leftover mashed potatoes! Serve hot with a little butter with fried eggs, baked beans, or even with a nice steak!
271 people made this
- 1/2 lb cooked potatoes
- 1/4 tsp salt
- I tablespoon butter, melted
- 60g plain flour
- 1/4 tsp baking powder
- A little milk
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Sieve the flour, salt and baking powder into a bowl.
- Add mashed potatoes and melted butter.
- Mix into a smooth dough, adding a little milk if necessary.
- Turn on to a floured board and knead until smooth. Divide in two.
- Roll out each piece to a circle 1/4" thick. Cut into 6 or 8 triangles.
- Cook on a heated greased heavy frying pan until nicely browned then turn to brown the other side.
Reviews & ratingsAverage global rating:(15)
Reviews in English (15)
Altered ingredient amounts.Wasn't sure why the recipe states 1/2lb cooked potatoes yet 60 gms of flour so I used 225 gms of potato and needed quite a healthy splash of skimmed milk to form a dough-15 May 2011
Love them and make them all the time... great recipe....-11 Jul 2012
I am flipping challenged. I loved the thinness and overall crispy exterior of these, but as usual mine do not look like lovely triangles. They tasted great though.-15 Mar 2012
Irish Potato Farls Recipe
St. Patrick’s Day is just around the corner–yes, I can’t believe it’s almost March either. Food and holidays go hand in hand for me, so I couldn’t resist featuring a recipe for this one. St. Patrick’s Day might bring to mind images of corned beef, cabbage, and green beer, but for me, I think potatoes. They’re a weakness.
This recipe for Irish Potato Farls (or cakes or fadge or whatever you’d like to name them) involves just a few basic ingredients and is so easy to make that anyone can tackle the job. I recommend serving these up in the morning with some fried eggs or at night as some breakfast for dinner. While these do make an excellent breakfast accompaniment, I like to eat them anytime (potatoes = weakness). You’ll often see potato farls in a square or triangular shape, but I make mine circular because I’m a rebel.
Recipe Potato Cakes/Potato Farls
Whilst looking at some snacks I came across a Northern Irish recipe for Potato Farls as they are known on the other side of the Irish Sea. The recipe was published in the Guardian Newspaper back on 16th March 2013.
As a child I have found memories of reheating potato cakes, lacing them with butter and eating them with the butter dripping down our forearms, and later on melting cheese over them and eating them that way, but potato cakes have always been part of my life.
Ingredients Serves 4-6
75g plain flour, plus extra for rolling
A pinch of salt
250g mashed potatoes, ideally warm
15g melted butter or olive oil
1 Sift the flour and the salt together and mix this into the mash with the butter, then knead by hand until you have a smooth dough.
2 Roll the dough out on to a floured surface to about a ½cm thickness.
3 Cut into 10cm circles in Northern Ireland we then cut them into wedges.
4 Heat an unoiled griddle or heavy frying pan. Throw on a little flour and when it turns brown – indicating the pan is hot enough – discard it and place the farls on the heat. Cook for 2 minutes on each side and serve warm
Ireland: Potato Cakes / Potato Farl / Fadge
When you're making an Irish breakfast or an Ulster Fry, there are some side dishes that are absolutely indispensable. but (when you're not in Ireland, and sometimes even when you are) often very hard to get your hands on. The one that's probably most difficult to find is potato bread, or arán pratai in Irish.
It's not a bread in the classic sense -- meaning that it doesn't come in loaves, sliced or otherwise. Potato bread -- also known as potato cake and potato farl and even fadge, depending on which part of the island you're in -- is a griddle bread, never baked in an oven, only on a griddle or in a frying pan. The "farl" name is a clue that it's usually cut into triangles, as "farl" is a name for any triangular piece of baking.
It's relatively rare to see potato bread eaten by itself, though sometimes people might toast it or just butter it and eat it as a quick snack. Mostly, though, potato cake winds up in the frying pan along with the other ingredients of the Ulster fry or Irish breakfast, and gets fried in butter along with everything else.
In Ireland, both north and south, the big supermarket chains usually carry potato bread, and so do smaller local stores. But somehow it always seems that just when you want it most, you can't find the stuff. At such times, there's nothing to do but make some yourself. Fortunately it's not hard to do at all, and it's fairly fast, too.
- 1/2 pound / about 3 cups of potatoes, peeled, cooked, and still hot
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup all purpose flour
It's important to make the potato cakes while the potatoes are still hot: this makes sure you'll have a light and tasty result.
Rice or mash the potatoes very well until there are no lumps. (Ricing is really the best way to go with these, as it helps keep the texture of the potato cakes light.) In a bowl, mix the potatoes well with the salt then add the melted butter and mix well again. Finally add the flour, working in enough to make a light and pliable dough.
Turn the dough out onto a lightly floured surface and roll into a roughly oblong shape, about 9 inches long and four inches wide, and about 1/4 inch thick. Trim the edges until you have a neat rectangle: then cut again so that you have four or six triangles. (You can cut them into even smaller triangles if you like.)
Heat a dry griddle or frying pan until medium-hot. Then bake the farl triangles until golden brown on each side. Usually this takes about five minutes on each side.
Put the finished farls aside on a plate covered with a dishtowel / tea towel and continue baking them until they're all done. Then flip the towel over them to cover them. The little bit of steam that comes off them will help keep them soft.
Then make your Irish breakfast or Ulster fry, frying the farls up in the butter or oil that you're using for the rest of the dish. If you have more potato bread than you can use, it freezes very well: just put it in a Tupperware or similar plastic container first.
And last, but certainly not least, Scotland serves potato scones, local sausages, and black and/or white puddings. I’m showing my bias here and saying that I think Scottish breakfasts are the best in Britain. This photo was taken at Rufflet’s, just outside St. Andrews.
a Highland Cow, or a Heilan’ Coo, near Balmaha
So now that we’ve decided on a Scottish breakfast (and that the Highland cow is the cutest!) I’m going to show you how to make delicious potato scones. Like so many of the recipes I make, they are quite simple to make and freeze well, so I usually make a double batch and freeze* most of them, so I can cook some whenever we want them.
As far as the black and white puddings go, I’ll leave that for you to decide if you want to try it (if you can find it where you live) as I ABSOLUTELY adore black pudding, but I understand if someone has not grown up with it, why they might have a less than positive feeling about it.
I was going to link to Wikipedia’s page on black pudding, but the first photo of black pudding isn’t the most appealing image that would encourage someone to try this tasty food!
ready for a Scottish breakfast
Step By Step Tutorial
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel and grate the potato, then wring out the moisture in a clean tea towel. You can discard the starchy water.
Add the grated potatoes, mashed potatoes and dry ingredients to a mixing bowl and stir well to combine.
Add the buttermilk (you can use regular milk soured with a little vinegar or lemon juice).
Heat a little oil or butter in a frying pan over a medium/low heat, then add tablespoonfuls of the boxty batter.
Fry until golden and cooked through, about 5 minutes per side. Flip and cook the other side.
TIP: If making batches, keep them warm in the oven.
Boxty - Irish Potato Cakes
Boxty, or Irish Potato Cakes are a very traditional Irish type of bread. Also known as farls, this is a very traditional recipe for potato cakes which uses only a few ingredients. Potatoes, salt, butter and flour.
I have seen other recipes which use all sorts of additional ingredients. Baking powder, soda, buttermilk, sugar, etc. Not this recipe. This recipe for Irish Potato Cakes is about as basic as you can get. I feel it is a very authentic recipe.
I adapted the recipe from a small booklet I have called "The Cooking of Ireland." It is one of the J Salmon series that cover all sorts of topics pertaining to cookery in the British Isles. You can buy them in most bookshops and tourist spots in the UK. I loved them. They are filled with basic, delicious traditional recipes.
Step 1: Ingredients and Requirements
- 700G peeled and cleaned potatoes
- 220g plain flour
- some butter (about 2 tablespoons)
- some milk (splash and a half or so)
- Salt and Pepper to taste
- Chives/cheese/onion/whatever (optional)
- a pot to boil the spuds,
- a bowl to mash them in
- a bigger bowl to fold the spuds and flour together in
- a flat area to roll out the cakes
- a baking tray for baking on
You just can’t beat a good traditional Irish breakfast and it sure is the perfect cure after a few too many the previous night.
A huge congrats to you for getting to the finals – fingers crossed for you.
Best of luck on award night Sheila!!
Beautiful photos, Sheilia – I love the plate! With all the talk of potato cakes on Twitter last weekend I had to make some- they are really something I should make more often as the kids loved them!
Best of luck at the awards! Nessa.
Fantastic. On all fronts – spuds and competitions…. what else could you ask for.
Irish Potato Cakes / Potato Farls
Celebrate St Patrick’s Day by making these delicious potato cakes which take just 10 minutes to make and are a great way to use up leftover cooked potatoes. They are as popular in this house as pancakes – delicious on their own or as part of a traditional Irish breakfast. This is what I call real fast food and I bet you have all the ingredients in your kitchen right now! The recipe that comes from a book that my mother had when she was in secondary school back in the 1950s called ‘All in the Cooking’. The pages are faded and falling out and unlike cookery books today there isn’t a single picture in it.
Makes 8 potato cakes Time: 5 mins preparation / 5-10 mins cooking
225g / 8oz cooked potatoes
15g / ½ oz butter (melted)
60g / 2oz plain flour
¼ teaspoon baking powder
¼ teaspoon salt
Clarified butter* for cooking
How to make them
- Sieve the flour, salt and baking powder into a bowl
- Sieve the cooked potatoes into the same bowl
- Add the melted butter
- Mix to a smooth dough
- Turn onto a floured surface and knead until smooth
- Roll out the dough with a rolling pin to a thickness of a ½ centimetre
- Cut into triangles (cut the circle of dough in half and then each semi-circle into triangles)
- Heat the clarified butter in a non-stick frying pan
- Add the potato cakes (4 at a time) and fry until golden on one side. turnover and fry gently on the other side.
- Add some more butter and repeat with the other 4 potato cakes.
*Clarified butter doesn’t burn which makes it much easier to cook with. Just melt some butter in the microwave and use the clear liquid (the whey will sink to the bottom and can be discarded)