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This Irish potato bread, also known as farl, is a well-liked breakfast in Ireland that resembles a potato pancake, while requiring only 5 simple ingredients.
When it comes to Irish food, I'm all about it, from smoked corned beef to beer cheese dip to Irish coffee cake.
If you've never had Irish potato bread, you've been missing out. It's like a mix between a pancake and bread. It looks similar to naan but denser with a potato flavor.
Why This Recipe Works
- Simple - you'll be surprised how easy these are to make. Just mix together the ingredients and roll out before cooking in a skillet.
- Freezes well - you can make a big batch and then freeze whatever is left so you can enjoy another morning.
- Can utilizes leftovers - while you can boil potatoes specifically for the recipe, you can also use leftover mashed potatoes. It will be about 2 cups.
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Ingredient Notes
- Potatoes - the main ingredient. While I like to use Russet potatoes, Yukon Gold can be used as well.
- Butter - to keep with the Irish them, Kerrygold butter is my go-to as it has a richer flavor since it comes from cows that eat grass. You can use any type of butter or even oil if you prefer.
- Salt - enhances the flavor of the potatoes.
- Flour - all-purpose flour is best as it helps lighten the texture and form a dough.
- Baking powder - creates a fluffy bread/pancake.
Variations
While Irish potato bread is pretty traditional as far as ingredients are concerned, you can add your own flair to it. Some options include:
- Cheese - mix in a handful of your favorite grated cheese.
- Herbs - add 1-2 tablespoon of freshly chopped herbs like thyme or oregano.
- Bacon - I mean let's be honest, bacon makes everything better.
- Cinnamon sugar - if you want a sweet version, dust some cinnamon sugar on the bread when done.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Boil the potatoes in salted water until fork tender before draining. Use a potato ricer to rice the potatoes in a bowl.
Mix in the butter, flour, salt and baking powder. Knead until smooth and for into a disk, cutting in half.
Roll out the dough to ¼" thickness and cut into quarters. Warm a cast iron skillet over medium-high heat. Do NOT use butter or oil. Add the bread and cook 3-4 minutes per side.
FAQs
Yes of course. However since the consistency of mashed potatoes are different depending on the recipe. You might have to add more flour to form the dough. You'll need about 2 cups total.
I like to use my leftover cream cheese mashed potatoes or brown butter mashed potatoes.
If you want to go the traditional route you make an Ulster Fry which is a traditional Irish breakfast with eggs, bacon, black pudding, tomato, soda bread and farl.
However you can also serve with some eggs and your favorite veggies or even make it part of a pancake board.
Irish potato bread will last 3-4 days in an airtight container in the fridge or for up to 3 months in the freezer.
Just place in the oven at 300°F for 5-10 minutes or until warmed through. You can also add a tiny bit of butter to a skillet and heat the bread until warmed through.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Potato ricer - helps create a light and creamy mashed potato. You can also mash yourself.
- Rolling pin - I like to get one with thickness rings so I can roll to exactly ¼" easily.
- Skillet - you want something large enough to cook the bread.
Pro Tips/Recipe Notes
- Use a potato ricer to create, creamy and fluffy mashed potatoes.
- If you have leftover mashed potatoes, just use that instead of boiling potatoes.
- DO NOT use oil or butter in the skillet so you can build up a nice crust.
- Wipe any excess flour our of the skillet so you don't have a burnt flavor.
Other Breakfast Recipes
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Irish Potato Bread
Ingredients
- 1 lb russet potatoes, peeled and cut into 1 inch cubes
- ¼ cup Kerrygold butter, softened
- ½ teaspoon sea salt
- ⅔ cup all-purpose flour (85g)
- ¾ teaspoon baking powder
Instructions
- Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes.
- Use a potato ricer to rice the potatoes and add to a large bowl. Add the butter and salt, tasting and add more salt if needed. Add in the flour and baking powder, stirring until most of the flour is mixed in.
- Turn the dough onto a lightly floured surface and knead until smooth. Divide into two portions and roll out to ¼" thickness. Cut into quarters and repeat with the second portion of dough.
- Warm a large cast iron skillet over medium-high heat with no butter or oil. Add the bread and cook for 3-4 minutes per side or until golden brown. Repeat with remaining dough and serve immediately.
Notes
- Use a potato ricer to create, creamy and fluffy mashed potatoes.
- If you have leftover mashed potatoes, just use that instead of boiling potatoes.
- DO NOT use oil or butter in the skillet so you can build up a nice crust.
- Wipe any excess flour our of the skillet so you don't have a burnt flavor.
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