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Potato Farls | An Authentic Irish Breakfast - potato farls serving inspiration #breakfast #irish | hurrythefoodup.com

Potato Farls

Course: Breakfast, Main Course, Sides
Cuisine: Irish
Time: Max 45 min
Calories: 450 - 650 kcal
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 562kcal
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For the farls:

  • 3-4 medium potato (3 potatoes = approx. 500g/ 1.1lbs)
  • ¼ cup flour
  • 1 tsp salt
  • 2 tbsp butter (leave it out to make them vegan)

To complete the dish as a fry up:


  • 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.
  • 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:

  • 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!


Calories: 562kcal | Carbohydrates: 59g | Protein: 17g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 1367mg | Potassium: 1818mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2124IU | Vitamin C: 62mg | Calcium: 139mg | Iron: 12mg