Description
Traditional Irish Potato Cakes, also known as Potato Farls, are crispy on the outside and fluffy on the inside. Made with simple ingredients like potatoes, flour, butter, and seasoning, these savory cakes are a comforting and versatile side dish or snack perfect for breakfast, lunch, or dinner.
Ingredients
Units
Scale
Potato Cakes
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons butter
For Frying
- 3 tablespoons butter
Instructions
- Prepare Potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook evenly. Place the potatoes into a large pot and fill it with cold water to fully cover the potatoes. Add about 1 teaspoon of salt to the water and stir.
- Cook Potatoes: Bring the potatoes to a boil over high heat. Then reduce the heat to medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain and Mash Potatoes: Drain the cooked potatoes thoroughly. Use a potato ricer, press them through a sieve, or simply mash them using a potato masher to get fluffy mashed potatoes.
- Mix Dough: Add the flour, 3 tablespoons of butter, salt, and black pepper to the mashed potatoes. Mix thoroughly until the mixture forms a dough.
- Shape Potato Cakes: On a lightly floured surface, flatten the dough into an 8-inch disk about 1 inch thick. Cut the disk into 8 triangular pieces, similar to slicing a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook for 4 to 5 minutes per side until they are golden brown and crispy.
Notes
- If using leftover mashed potatoes, take them out of the fridge for about 20 minutes before combining with butter or use really soft or melted butter for easier mixing.
- You may need to adjust the flour amount depending on humidity; drier climates may require less flour.
- You can substitute half of the mashed potatoes with shredded potatoes if preferred.
- Leftover cooled potato cakes can be refrigerated for up to 2 days in an airtight container.
- For freezing, let the potato cakes cool completely, then place in an airtight container or freezer bag for up to 3 months. Optionally, flash freeze first on a baking sheet until solid, then store.
- Thaw frozen potato cakes in the refrigerator overnight before frying as directed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 18 mg
