Preparation

• Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
• Steam or boil the cubed potatoes in a medium pot until tender, roughly 20-25 minutes.
• Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
• While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don't have a sieve you can use a ricer or masher to mash the potatoes either.
• Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.
• Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc. Using a large knife cut the disc into 6 pieces.
• Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown. Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
• Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.