Description
Irish Potato Cakes, also known as Potato Farls, are a delicious traditional Irish side dish made from fluffy mashed potatoes mixed with flour and butter, pan-fried to golden perfection. They make a crispy, comforting complement to any meal and are perfect for using leftover potatoes.
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 size pieces to ensure even cooking. Place them into a large pot and cover with cold water. Add about 1 teaspoon of salt and stir to dissolve.
- Cook Potatoes: Bring the water to a boil over high heat, then reduce to medium and cook the potatoes for about 15 minutes until they are fork tender and easily pierced.
- Drain and Mash: Drain the cooked potatoes well. Use a potato ricer, sieve, or masher to mash the potatoes until fluffy and smooth.
- Make Dough: Mix the mashed potatoes with 1 cup flour, 3 tablespoons butter, salt, and freshly ground black pepper until a soft dough forms.
- Shape the 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 the 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, allow them to come to room temperature for about 20 minutes before mixing, or incorporate softened or melted butter.
- Adjust the flour amount as needed; in dry climates, less flour may be sufficient.
- You can use a combination of half mashed and half shredded potatoes for varied texture.
- Leftover cooked potato cakes keep in the refrigerator for up to 2 days in an airtight container.
- Potato cakes freeze well for up to 3 months when stored in airtight containers or freezer bags. For best results, flash freeze on a baking sheet first.
- Thaw frozen cakes overnight in the refrigerator before frying as directed.
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
