Literally translated as 'fourths', these farls get their name from the dough being cut into quarters. A classic Irish brunch, these potato breads taste heavenly served with crispy bacon and poached eggs.
- 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 nonstick 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.
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