Soft triangular potato breads cooked on a dry griddle — a key part of the Ulster fry.
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Ingredients
🥔500g floury potatoes, boiled and mashed while warm
🌾100g plain flour
🧈25g butter, melted
🧂1/2 tsp salt
Method
Serves 2
1
Mix the warm mash with the butter and salt.
2
Work in the flour to form a soft dough.
3
Roll into a round about 1cm thick and cut into quarters.
4
Cook on a dry, hot griddle for 3–4 minutes per side until golden-speckled.
5
Serve hot, or fry in butter as part of a cooked breakfast.
✓ What Makes it Authentic
Farls (from the Gaelic for 'fourth part') are cut in quarters and are especially associated with Ulster, where they are fried in bacon fat for breakfast.
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