Potato Farls

Potato Farls are a really easy, comforting treat. They originate in Northern Ireland, but this recipe is best found made in a traditional kitchen than in any restaurant so unless you make them yourself you're likely never to taste good potato farl. They're nutritious enough, but certainly not low in fat. I stole this original idea from a great Irish celebrity chef, Darina Allen. Though my recipe has a few adjustments, fewer eggs and a little more flower. I don't like the farls when they taste too much like french toast so I reduce the amount of eggs towards said purpose. Farls are pretty quick to make, the longest part of the process being boiling the potatoes

Ingredients

4 large floury potatoes, boiled till easily mashable

Cream flour

1 egg

Salt and Pepper

Real Butter

Boil and peel your potatoes.

In a large bowl mash your potatoes, while still hot, with a 3 or four cubes of butter. Crack in one egg add in about 4 heaped tablespoons of flour. Mash the mixture together. Season the mixture with a small amount of salt and a good deal of cracked pepper. Continue to mix the mixture with your hands, if the mixture isnt yet pliable add in a tablespoon more flour.

When the mixture is still soft but is now manageable tip it out on to a well floured cutting board. Flatten the potato dough into a large circular shape. Flour and season the top. Cut four triangular wedges. If the wedges do not lift easily then the dough needs a small bit more flour.

In a pan melt some butter and oil. Take a cut triangle of the potato dough and fry on both sides until golden. Serve with lots of butter. Season with black pepper

This feeds four for brunch or two depending on how heavy you find them. I personally eat two when the mood strikes me :)

If you are cooking these for a non veggie they are meant to be really good with maple syrup and bacon :)