Whether or not it’s my Irish heritage, it’s no secret that I love potato cakes. Potato cakes are one of my go-to snacks, hot from the griddle slathered in butter or freezing cold from the fridge. My grandmother’s Irish potato cake recipe was the ultimate comfort food. Fantastically carby and satisfying, these little tastes of heaven are incredibly simple and cheap to make.
Growing up in our house, leftover food seldom went to waste. Potatoes leftover from Sunday dinner were mashed up and made into potato cakes or bubble and squeak for Monday tea. Irish potato cakes are the perfect leftover recipe, although I have been known to use instant packet mash to whip up a quick batch, too.
The History of Potato Cakes/Farls
Potato cakes are also known as potato scones or farls. The term “farl” derives from the Gaelic word “fardel,” meaning a quarter or fourth part, which is how these potato cakes are traditionally shaped. The original potato cake recipe consisted of three simple ingredients – potatoes, flour, and salt. These were mixed and cooked on a griddle.
Potato farls became particularly popular during the 19th century, especially in Northern Ireland. They filled bellies cheaply, which was crucial when many Irish families faced severe hardships and food scarcity.
Authentic Irish Potato Cake Recipe
Ingredients
- 300g of leftover mashed potatoes or instant mash
- 100g of plain flour (plus extra for dusting)
- 25g of butter, melted
- Salt and pepper to taste
- A splash of milk (if needed)
Instructions
1. If your mashed potatoes have been in the fridge, allow them to come to room temperature. This makes mixing easier. If they are too stiff, add a splash of milk to achieve a smooth, workable consistency.
2. Mix the mashed potatoes and the melted butter in a large bowl. Gradually add the flour, mixing until a soft dough forms—season with salt and pepper to taste. If the dough feels too sticky, add more flour.
3. Turn the dough out onto a floured surface. Lightly knead it until smooth and not sticky. Roll the dough into a round about 1 cm thick.
4. Using a knife, cut the round dough into quarters (farls). If you prefer smaller potato cakes, you can cut each quarter again into smaller pieces.
5. Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with butter or oil. Cook the farls on each side for 3-4 minutes until golden brown and crispy.
6. Serve the potato cakes/farls hot with butter or a full English breakfast.
Variations
For a twist, add finely chopped chives, grated cheese, or cooked bacon bits to the dough before cooking. Alternatively, grate some cheese over the cooked potato cakes and allow to melt.
Serve potato cakes with bacon and maple/pancake syrup for a variation on a traditional pancake breakfast. They are also amazingly good with Marmite if you are a fan.
This is the first in a series of Love Your Leftovers articles, where we will cover more ideas for using leftover food. If you have a favourite recipe you would like to see, please leave us a comment.
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