Irish Potato Cakes (Potato Farls)
I’ve made these using fresh mashed potatoes, but this is also the perfect recipe if you have leftover mashed potatoes from the night before. They are so easy to make with a nice crisp exterior and soft and creamy interior. My favorite way to eat them is for breakfast with eggs, because you can never have too many eggs. Actually, If I also fry up some bacon, I’ll save the bacon fat to cook the potato cakes in it for a little extra decadence. I’ve used a potato ricer to push my cooked potatoes through, but it’s totally not necessary. You can use a regular masher or a large sieve. Either way you’ll have some terrific little potato wedges. Perfect for any time of the day!
Potatoes – My favorite potatoes to use for mashed potatoes are Yukon gold potatoes, but russets work great as well. Flour – You can use plain white all-purpose flour. This will help to turn the mash into a dough-like consistency. Salt/Pepper – You’ll always want to add some salt and pepper to taste, because I think it’s essential for good tasting potatoes. Butter – I use unsalted butter for almost all my recipes, since I’m able to control the amount of salt. I used it in both the mashed potato and also to fry the cakes in.
If you know how to make mashed potatoes you’re already halfway there to making potato cakes. It’s a quick and easy process with a delicious outcome! The first step is to cube and cook the raw potatoes. To do this, peel and cut all the potatoes into equal size chunks so that they cook evenly. Next, transfer the potatoes to a large pot, add 1 teaspoon of salt, and cover them with cold water. Then bring the potatoes to a boil over high heat and cook them for about 15 minutes or until they are fork tender. After the potatoes are cooked, drain them in a colander and put them in a bowl. Then mash them until smooth. You can do this step by running the cooked potatoes through a potato ricer, pressing them through a sieve, or using a potato masher. The idea is to get them as fluffy as possible. Once the potatoes are good and mashed, add the flour, 3 tablespoons of butter, salt, and black pepper. Now, combine everything together until it’s fully incorporated. The mixture should form a dough. If it still seems a little wet, add a little more flour. If it seems dry add a splash of water. Transfer the potato mixture to a lightly floured work surface. Then flatten the dough into a round 8-inch disk that is about 1 inch in thickness. Now, cut the disk of dough into 8 triangles like you would a pizza using a sharp knife or pizza cutter. Now, let’s cook the cakes! First, melt the remaining 3 tablespoons of butter over medium heat in a large skillet. Then add the Irish potato pancakes to the pan and fry them on each side for about 4 to 5 minutes or until they are crispy and golden. Keep in mind, if all the cakes don’t easily fit into your skillet you may need to fry them in batches. You never want to crowd your frying pan.
Are Potato Cakes Irish?
Potato cakes are common in the United Kingdom. Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.
What Are Potato Farls Made Of?
The word farl literally means “fourths” meaning they are shaped from a circle of dough cut into quarters. The dough consists of mashed potatoes and flour. They are part of a family of Irish potato breads and pancakes. However, for this recipe, I cut them in eighths instead to make them a bit smaller in size.
What Other Ingredients Can I Use In Potato Cakes?
Although not traditional, add some herbs, garlic, green onions or scallions for additional flavor. I also like sour cream on the side!
What Is The Difference Between A Potato Ricer And A Potato Masher?
The equipment you use to mash your potatoes will have a big effect on their texture. With a masher, even with a good workout, some lumps are inevitable. A ricer provides the gentlest touch for the fluffiest mash.
Leftovers
Leftover cooled potato cakes can be refrigerated for up to 2 days.
Freezing
Let the potato cakes cool completely, then place in an airtight container or freezer bag for up to 3 months. You can also flash freeze them first by placing them on a baking sheet and freezing until solid. Then simply wrap them up or just place them in an airtight container and freeze. Thaw the frozen potato cakes in the refrigerator overnight, then simply follow the instructions to fry them.
Other Delicious Recipes To Try
Mashed PotatoesIrish Soda BreadIrish SconesPotato SkinsIrish Lamb StewFuneral PotatoesPatatas BravasLyonnaise Potatoes
