You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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. See method
of the reference intake
See more Irish recipes
Before you comment please read our community guidelines.