Potato Farls
The potato half of the Ulster fry. 'Farl' means 'quarter' — the round of dough is cut into four triangles before cooking. Best fresh from the griddle, better still fried in bacon fat the next morning.
Ingredients
500 g floury potatoes, peeled
30 g salted butter
100 g plain flour, plus more to dust
1 tsp fine sea salt
Method
- 1
Boil the potatoes until very tender. Drain thoroughly and dry off in the pan for a minute.
- 2
Mash with the butter until smooth; season with the salt.
- 3
Sift the flour over the warm mash and mix gently to a soft dough.
- 4
Turn out on a floured board, pat to 5 mm thick and cut into 4 triangular farls.
- 5
Cook on a dry, hot griddle for 3–4 minutes each side until bronzed and speckled. Eat hot with butter, or fry in bacon fat for breakfast.
Cook's notes
For an Ulster fry, cook the farls last in the pan drippings from the bacon — they soak up all the flavour.