• Peel, then quarter potatoes, boil for 15 mins until easily pierced with a fork. Drain and cool under running cold water. Allow to go cold. This recipe is also perfect for using leftover potatoes.
• Mash the soft spuds with a fork or masher.
• Add half the flour to the potato mix and spread the rest onto a work space.
• Mix the flour along with the potatoes, salt (and seasoning of choice, see notes) until you have a dough. Make balls from the dough.
• Press the balls flat into the flour on the workspace. They should be 1-2 cm thick.
  
• Put a pan on medium heat, NO oil, then add the potato farls, (make sure each side is covered lightly with flour before putting into the pan).
• Cook on each side for about 3-4 minutes, until nicely browned.
• Serve with a little extra salt.
  

Optional as a fry up:

• Heat up the beans in a sauce pan. 3-4 mins on a medium heat is plenty. Don't let them burn, stir ocassionally.
• Slice the tomatoes in half. Add a tbsp olive oil to a pan on medium-high heat.
• Add the tomatoes, then flip after a couple of minutes. Then crack in the eggs to one side. Cook with a lid (if available) to speed up the frying process.
• Another minute or two and the eggs will be ready and tomatoes will be nicely browned. Enjoy!