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slices of Irish potato bread on dish towel
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Irish Potato Bread

With just 5 ingredients, this Irish potato bread, or farl, is a popular breakfast in Ireland which is similar to a potato pancake.
Course Bread
Cuisine Irish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 130kcal
Author Ryan Beck

Ingredients

  • 1 lb russet potatoes, peeled and cut into 1 inch cubes
  • ¼ cup Kerrygold butter, softened
  • ½ teaspoon sea salt
  • 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.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 241mg | Potassium: 245mg | Fiber: 1g | Sugar: 0g