Description
Irish Potato Cakes, also known as Potato Farls, are a traditional and comforting side dish made from fluffy mashed potatoes combined with flour and butter, then pan-fried to golden, crispy perfection. This recipe yields crispy, flavorful potato cakes perfect for breakfast, lunch, or as a side for 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: Cut the potatoes into equal-sized pieces to ensure even cooking. Place them in a large pot, cover with cold water, add about 1 teaspoon of salt, and bring to a boil over high heat.
- Cook Potatoes: Once boiling, reduce heat to medium and cook the potatoes for about 15 minutes or until they are fork tender.
- Drain and Mash: Drain the potatoes thoroughly. Use a potato ricer, sieve, or potato masher to mash the potatoes until fluffy.
- Make Dough: Add the flour, 3 tablespoons of butter, salt, and freshly ground black pepper to the mashed potatoes. Mix well until a dough forms.
- Shape 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 on each side until golden and crispy.
Notes
- If using leftover mashed potatoes, remove them from the fridge about 20 minutes before starting to soften, or use really soft or melted butter to help with mixing.
- Flour amount may need adjustment based on humidity; less flour might be needed in dry climates.
- You can substitute half the mashed potatoes with shredded potatoes if preferred.
- Leftover potato cakes can be refrigerated in an airtight container for up to 2 days.
- For freezing, let the potato cakes cool completely, then store in an airtight container or freezer bag for up to 3 months. Flash freezing on a baking sheet before bagging helps maintain shape.
- Thaw frozen potato cakes in the refrigerator overnight before frying as instructed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
