Description
Irish Potato Cakes, or Potato Farls, are crispy on the outside and soft on the inside, made from leftover mashed potatoes. They are simple to make and are a perfect accompaniment to breakfast, a side dish, or a snack. These golden, slightly crispy cakes are a cozy comfort food that will quickly become a favorite.
Ingredients
- Leftover mashed potatoes: 2 cups (about 1 lb of potatoes, mashed)
- Butter: 2 tablespoons (for frying)
- Flour: 1 cup (all-purpose)
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon (or to taste)
Instructions
- Prepare the Mashed Potatoes: If you don’t have leftover mashed potatoes, make a quick batch by boiling peeled potatoes until tender. Mash with butter, milk, and a pinch of salt. Allow them to cool slightly before using.
- Mix the Ingredients: Combine mashed potatoes, flour, baking powder, and salt in a bowl. Mix until it forms a soft dough-like consistency. If too sticky, add more flour.
- Roll Out the Dough: On a floured surface, roll out the dough to 1/2-inch thickness. Shape it into a circle.
- Cook the Potato Cakes: Heat butter in a large skillet over medium heat. Fry each cake for 3-4 minutes on each side until golden and crispy. Don’t crowd the pan; cook in batches if needed.
- Serve: Place cooked potato cakes on paper towels to drain excess butter. Serve warm.
Notes
- Leftover mashed potatoes: The more flavorful your mashed potatoes, the better your potato cakes will taste.
- Additions: Feel free to mix in chives, parsley, or cheese for extra flavor.
- Consistency: Add a small amount of milk or water if the dough is too dry.
Nutrition
- Serving Size: 1 potato cake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg