Irish Potato Farl
Also known as potato fadge, or fried scones these potato cakes from Northern Ireland frequently show up for breakfast slathered with butter. They also make an outstanding potato side dish for your St. Patrick’s Day corned beef. Made from 4 simple ingredients they can be prepared in advance , frozen and reheated in a frying pan before serving.
This is the most common recipe in Irish kitchens for these thrifty cakes, but the recipe lends itself well for experimentation. Cheese, herbs, minced ham-just about anything can be mixed into the basic recipe to make a side dish everyone will love.
4 medium potatoes boiled or microwaved and cooled to room temp
1 cup all purpose flour
2 tablespoons butter, melted
½ tsp salt
2 tablespoons butter or bacon fat for frying
Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in hot butter or fat until golden brown. Serve warm.