Description
Irish Potato Cakes, also known as Potato Farls, are crispy golden cakes made from fluffy mashed potatoes combined with flour and butter, then pan-fried to perfection. This traditional Irish side dish is perfect for breakfast or dinner and offers a comforting, crispy texture with a soft inside.
Ingredients
Units
Scale
Potato Cakes
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons butter
For Frying
- 3 tablespoons butter
Instructions
- Prepare Potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook evenly. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 teaspoon of salt to the water and stir.
- Cook Potatoes: Bring the potatoes to a boil over high heat, then reduce heat to medium and cook for about 15 minutes or until the potatoes are fork tender.
- Mash Potatoes: Drain the potatoes thoroughly. Pass them through a potato ricer, a sieve, or mash them using a potato masher to achieve a fluffy texture.
- Make Dough: To the mashed potatoes, add 1 cup of all-purpose flour, 3 tablespoons of butter, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix thoroughly until a soft dough forms.
- Shape Potato Cakes: On a lightly floured surface, flatten the dough into an 8-inch disk about 1 inch thick. Cut the disk into 8 triangles, similar to slicing a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook for about 4 to 5 minutes per side until they are golden brown and crispy.
Notes
- If using leftover mashed potatoes, allow them to come to room temperature for about 20 minutes before mixing with butter, or use softened or melted butter for easier incorporation.
- Adjust flour quantity as needed; in dry climates, you may require less flour to form the dough.
- You can substitute half of the mashed potatoes with shredded potatoes for a slightly different texture.
- Leftover cooled potato cakes can be stored in an airtight container in the refrigerator for up to 2 days.
- For long-term storage, let the cooled potato cakes freeze in a single layer on a baking sheet until solid before transferring them to airtight containers or freezer bags. Freeze for up to 3 months.
- To reheat frozen potato cakes, thaw them overnight in the refrigerator and then pan fry as per instructions.
Nutrition
- Serving Size: 1 potato cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
