The word "farl" comes from the Gaelic word fardel meaning "four parts." Enjoy these potato cakes in place of traditional breakfast potatoes or in place of toast. Absolutely delish with bacon and eggs. Makes 8 pieces.
- 1 ½ lb. organic Irish potatoes (aka pink potatoes) or other floury potato
- 1 cup King Arthur flour
- 1 tablespoon Straus Family Creamy unsalted butter
- 1 tablespoon LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper to taste
Melt the butter.
Peel the potatoes and cut in half.
Bring a large pot of salted water with the potatoes to boil. Boil until fork tender, around 15 – 20 minutes. Drain, then add in the melted butter and mash well with a potato masher or large fork.
Stir in the flour and salt and pepper and mix until thoroughly combined.
Divide the potato mixture in half. Dust a clean working surface with flour, then knead the potato mixture and press flat to about ¼ inch thick. Dough will be sticky. Cut into 4 equal sized pieces. Repeat the process with the other portion of dough.
Heat a large skillet or flat griddle over medium-high heat. Add the oil, then fry each until crispy and lightly golden brown, about 2 minutes on each side. Serve right away.