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Potato Rosemary Farls
PAIR WITH
Beef Barley Soup with Lots of Veggies
(PAGE 109)
Fast Irish Stew
(PAGE 125)
A
farl
is a delicious cross between a potato cake and a scone. They’re served in Northern Ireland as part of their signature “Ulster fry” breakfasts, but I think they’re great served at supper with beef barley soup or lamb stew
. Farl
means “fourth,” so called because the thick pancake is panfried and cut into quarters for serving. I prefer to cut the dough into smaller, thicker eighths while still raw and then panfry them individually; they cook more quickly and brown more evenly this way
.
MAKES
8
FARLS
SERVES
4 TO 8
ACTIVE TIME
15
MINUTES
TOTAL TIME
15
MINUTES
2 cups [455 g] leftover mashed potatoes or packaged prepared mashed potatoes
3 Tbsp unsalted butter, at room temperature
1 tsp chopped fresh rosemary
1
/
2
tsp sea salt
1
/
4
tsp freshly ground black pepper
1
/
8
tsp baking soda
About
1
/
2
cup [70 g] all-purpose flour
1.
Place the mashed potatoes in a large bowl and add 1 Tbsp of the butter, the rosemary, salt, pepper, and baking soda.
Stir in enough of the flour to make a soft, slightly sticky dough; do not overmix.
2.
Turn the dough out onto a well-floured surface and pat it into a round
1
/
2
in [12 mm] thick and about 9 in [23 cm] in diameter.
Cut the round into 8 equal wedges.
3.
Melt the remaining 2 tablespoons butter in a large cast-iron skillet or sauté pan over medium heat.
Using an offset spatula dipped in flour, transfer the dough wedges to the skillet and cook until browned and crisp, about 5 minutes per side.
4.
Serve the farls warm.
GET AHEAD:
Let the farls cool completely, wrap them in foil, and refrigerate for up to 4 days. Reheat in a large dry skillet over medium-low heat until heated through, 10 minutes.