Boil the potatoes in a large pan of salted water for 12 – 15 minutes until just soft. Then drain well and return to the pan for 1 min to allow the water to evaporate.
Then press through a potato ricer or mash until really smooth. Weigh out 250g (8oz) of the potato and place in a bowl. Stir in the flour, baking powder and season to taste.
Bring together the mixture to form a soft dough, then place on a lightly floured surface and roll out into a circle about 1cm thick and 15 – 20cm wide. Cut into 4 wedges. Then dust all over with flour.
Heat a large non-stick frying pan over medium heat (no need to add any oil). Cook the farls for 3 – 5mins on each side until golden brown and just cooked through. Serve with some bacon and poached eggs.
** Guideline Daily Amount excludes bacon and poached eggs.