Potato farls, a type of fried bread, are usually served with Irish breakfast (also called fried breakfast), which includes pork sausages, eggs, bacon rashers, black pudding and white pudding, tea, toast or brown soda bread. Makes 8 servings.
- 4 potatoes
- 1 cup all purpose flour
- 4 teaspoon vegetable oil
- 2 tablespoons butter, melted
- ½ teaspoon salt
- Wash potatoes and peel.
- Cut into halves then place in a large saucepan filled with water.
- Bring to a boil. Cover the saucepan and let simmer over low heat for 20–30 minutes or until potatoes are tender.
- Drain water. Add butter. Mash potatoes thoroughly.
- Add in flour and salt.
- Take half of the mixture and place it on a lightly floured surface.
- Knead until smooth and roll flat, about ¼ inch thick. Cut into quarters and set aside.
- Repeat with the remaining dough.
- Heat 2 teaspoons oil in a nonstick pan over medium-high heat.
- Cook the dough quarters for 2 minutes on each side or until golden brown.
- Add oil if needed.