Potato farls, hot off the griddle
Ireland's other bread — mashed potato and flour shaped flat and griddle-fried until golden. Part of every Ulster fry. Perfect with fried eggs, beans, and Irish butter.
Method
Mix the dough.
Combine the cold mashed potato, flour, butter, salt, and pepper in a bowl. Mix until a soft dough forms — it should hold together but not be sticky. If too sticky, add flour a tablespoon at a time.
Roll out.
On a well-floured surface, roll the dough to about 8mm thickness. Cut into rough squares or triangles — the traditional shape is a quarter circle (hence "farl" from the Irish for quarter).
Griddle-fry.
Heat a cast-iron griddle or heavy pan over medium heat. Add the butter and let it foam and subside. Cook the farls for 3–4 minutes per side until golden-brown patches form and the outside is crisp.
Serve hot.
Serve immediately with fried eggs, a smear of Irish butter, or as part of a full Ulster fry.
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