Irish Potato Farls

The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.

Step: 1

In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.

Step: 2

Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.

Step: 3

On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.

Step: 4

Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Per Serving: 218 calories; protein 5.1g; carbohydrates 43.2g; fat 3.1g; cholesterol 7.6mg; sodium 33.4mg.

Eating good breakfast to start the day had become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feeling full all day , and less likely grab a snack out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.