Description
Irish Potato Cakes, also known as Potato Farls, are traditional savory cakes made from mashed potatoes mixed with flour and butter, then pan-fried until golden and crispy. These comforting cakes are perfect for breakfast or as a side dish, offering a deliciously soft inside with a lightly crisp exterior.
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 cook evenly. Place the potatoes into a large pot and fill it with cold water enough to fully cover them. Add about 1 teaspoon of salt to the water and stir.
- Cook Potatoes: Bring the water to a boil over high heat, then reduce heat to medium and cook the potatoes for about 15 minutes or until fork tender.
- Drain and Mash: Drain the potatoes thoroughly. Use a potato ricer, press through a sieve, or mash with a potato masher to get as fluffy a texture as possible.
- Make Dough: To the mashed potatoes, add 1 cup flour, 3 tablespoons butter, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until you form a cohesive dough.
- Form 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, like cutting a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the potato cakes and cook for 4 to 5 minutes per side until golden and crispy.
Notes
- If using leftover mashed potatoes, allow them to come to room temperature for about 20 minutes or use very soft or melted butter for easier mixing.
- Adjust flour amount as needed; dry climates may require less flour to achieve proper dough consistency.
- You can substitute half of the mashed potatoes with shredded potatoes if preferred.
- Leftover potato cakes can be refrigerated for up to 2 days in an airtight container.
- For freezing, let potato cakes cool completely, then store in an airtight container or freezer bag for up to 3 months. Flash freezing on a baking sheet before storage helps maintain texture.
- To reheat frozen cakes, thaw overnight in the refrigerator and then fry as directed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
