Irish Potato Farls
Irish potato cakes (or farls) are the kind of food that feel like home; crisp on the outside, soft and buttery within. Made from mashed potatoes and flour, with my addition of cheddar and chives, they cook into golden rounds that are light, savoury, and deeply satisfying. There’s a quiet comfort in their simplicity, turning everyday ingredients into something warm and reassuring.
Irish Potato Farls
Crisp on the outside and soft inside, these Irish potato cakes (or farls) are made with mashed potatoes and flour, perfect with eggs, bacon, or smoked salmon.
Ingredients
- 600g floury potatoes (e.g. Maris Piper or King Edward), peeled and chopped
- 200g plain flour, plus extra for dusting
- 50g mature cheddar, finely grated
- 1½ tbsp fresh chives, finely snipped
- 30g butter, very soft
- ½ tsp fine sea salt
- Black pepper, to taste
- Optional: a splash of milk or cream if potatoes are very dry
- 2 tbsp butter, for frying
- Bacon and eggs
- Avocado and chilli flakes
- Crème fraîche, smoked salmon, and chives
Instructions
- Boil the potatoes in salted water until tender. Drain well, let them steam dry for a few minutes then mash until very smooth using a ricer or masher so there are no lumps.
- Add the butter, salt, and pepper to the mash. Stir through the flour until you have a soft, non-sticky dough. Add a splash of milk if needed to bring it together or more flour if too wet.
- Turn onto a lightly floured surface, divide into 8 portions, roll into balls and press each into a round about 1cm thick. Dust lightly with flour.
- Heat 1 tbsp butter in a frying pan over medium heat. Cook 3–4 farls for 4–5 minutes each side until golden and crisp. Repeat with remaining farls and butter.
- Serve warm with butter or alongside eggs and bacon. Also excellent under smoked salmon with crème fraîche.
Nutrition Facts
Calories
165Fat
6 gCarbs
24 gProtein
4 gApproximate values per farl
Ingredients and sourcing tips
Practical sourcing advice
Floury potatoes like Maris Piper or King Edward work best, giving a smooth mash and light, crisp finish. Plain flour keeps the texture soft without becoming chewy, while a little grated cheddar adds richness and salt. Chives bring a fresh onion note, balancing the butter and potato.
Quality
Choose potatoes that feel firm and dry-skinned with no green patches or sprouting. The cheese should be mature but not overly sharp, and the chives fresh and fragrant.
Variations and dietary swaps
Dairy free or vegan
Use a plant-based butter and milk and skip the cheese, or use a vegan cheddar alternative. The texture wont be quite the same but it will still add depth of flavour.
Substitutions and ingredient adaptions
Spring onions can replace chives for a slightly stronger taste, or Pecorino for a sharper, saltier edge. For a plain version, simply leave out the cheese and herbs. A teaspoon of smoked paprika and thyme leaves also works well with the buttery base. Fold in 30g crumbly blue cheese instead of the cheddar and a handful of finely crushed walnuts for punchy flavour.
Kitchen notes
Tips and pitfalls to avoid
Mash the potatoes while still warm but not steaming hot, then let them cool before adding flour or they’ll turn sticky. Mix gently — overworking makes them heavy. The dough should be soft but easy to handle, not dry or crumbly.
Timing and texture cues
Cook over medium heat so they brown slowly and evenly. They’re ready to flip when the undersides are golden and the edges feel set. Inside, they should stay soft and buttery with a light crust on the surface.
Leftovers
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat under a hot grill or in a dry frying pan until crisp on the outside and hot through. Avoid microwaving, which softens them.
Make-ahead or storage
The dough can be made and chilled for several hours or overnight before cooking, bring it up to room temperature before forming cakes. Cooked farls also freeze well — defrost fully, then reheat as above.
Serving suggestions
How to serve
Serve hot from the pan with butter melting over the top, or alongside eggs and bacon for a classic Irish breakfast. They’re also excellent topped with smoked salmon and crème fraîche or served simply with salt and pepper.
Drinks or sides to pair
A pot of strong breakfast tea suits them perfectly.
