• 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, butter (if using), salt (and seasoning of choice, see notes) until you have a dough. Make balls from the dough. Use plenty of seasoning!
  
• Press the balls flat into the flour on the workspace. They should be 1-2 cm thick. Don't be afraid to add more flour if needed to stop them sticking.
• 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:

• Slice the tomatoes in half.
  
• Add some olive oil to a pan on medium-high heat.
• Add the tomatoes, then crack in the eggs to one side. Cook with a lid (if available) to speed up the frying process.
  
• After a couple of minutes, flip the tomatoes. Another minute or so and the eggs will be ready and tomatoes will be nicely browned . Enjoy!