Classic fried Irish potato
bread, typically served at breakfast.
Potato
Farls
- 1 1/4 pound potatoes (3
or 4)
- 1 cup all-purpose flour
- 4 teaspoons vegetable
oil
- 2 tablespoons butter,
melted
- 1/2 teaspoon salt
- Peel and halve potatoes;
put in large saucepan with enough
water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
- Drain well; return to
saucepan over low heat. Add
butter; mash potatoes well. Stir
in flour and salt. Gather mixture into a ball; turn onto
lightly floured surface. Knead
lightly until smooth. Divide dough
in half. Roll out one half into an 8-inch circle, about
1/4-inch thick. Cut into quarters;
set aside. Repeat with remaining
dough.
- In large nonstick skillet,
heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes
on each side or until
golden brown, adding more oil as necessary. Serve warm.
Serves 8.
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