Another name for potato farls, or farls of any sort, often oatmeal, is fadge…however,when I come to investigate the word fadge I find it has another meaning entirely, which I won’t go into as some people may find it very rude! I came across this in a different recipe for these delicious items on the breakfast menu, cooked in a pan or griddle, or in the oven.

Here is another recipe I came across – I have yet to try it, but I will!

  • 2 lb potatoes
  • 1 beaten egg
  • 2 oz butter
  • 1 oz flour (plus extra for coating)
  •  chopped herbs of your choice ( I love chives!)
  • milk
  • salt and pepper
  1. make sure th potatoes are clean then boil them in their skins (or roast them in their jackets)
  2. when they are cooked, whether boiled or in jackets, take off the skins (the skins of jacket potatoes can be used for lots of different things!) and mash them with the butter, making sure there are no lumps
  3. add the beaten egg, and other ingredients (adding milk sparingly so it doesn’t get too sloppy but remains quite firm)
  4. divide into two, roll out as thin circles and cut into six or eight pieces
  5. coat the farls in seasoned flour and fry very gently in a heavy pan or griddle, or cook in the  oven – they need tobe quite firm and crisp and not too wet in the middle – it’s a matter of judgement!

Delicious with a cooked breakfast – particularity what is known as an Ulster fry (everything for a fried breakfast plus black and white pudding, farls and soda bread)

http://www.belfasttelegraph.co.uk/life/recipes/how-to-cook-the-perfect-ulster-fry-29962910.html

One thought on “More on potato farls

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