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Potato farl (potato bread)

A servings of potato farl breakfast

Potato farl (potato bread)

Name: Potato farl (potato bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400g potatoes such as Maris piper or King Edward, cut into chunks; 100g plain flour plus extra for dusting; ½ tsp baking powder; 2 spring onions finely sliced, plus extra to serve (optional); 2 tsp sunflower oil; crispy fried eggs and smoked streaky bacon or veggie alternative

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

A star rating of 5 out of 5.5 ratingsRate

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These potato farls are simple to make. Enjoy with fried eggs and bacon for a hearty weekend breakfast

Dairy-free

Egg-free

Healthy

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g potatoes

such as Maris piper or King Edward, cut into chunks
100g plain flour

plus extra for dusting
½ tsp baking powder
2 spring onions

finely sliced, plus extra to serve (optional)
2 tsp sunflower oil

To serve

crispy fried eggs and smoked streaky bacon or veggie alternative

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Nutrition: Per serving

kcal184
fat2g
saturates0.3g
carbs36g
sugars1g
fibre3g
protein4g
salt0.27g

Method

step 1

Tip the potatoes into a saucepan, cover with cold water and salt well. Bring to the boil and cook for 12-15 mins until tender. Drain thoroughly and leave in the colander for 5 mins to steam-dry.
step 2

Tip the potatoes into a sieve set over a bowl and, using the back of a ladle, push them through the sieve. You can also use a potato ricer. Add the flour, baking powder, spring onions and a generous pinch of salt. Mix well until it forms a dough. Lightly flour a clean surface and tip the dough out. Roll out until 1-2cm thick and cut into 4 wedges.
step 3

Heat the oil in a non-stick frying pan over a medium heat. Cook for 5-6 mins until browned on one side, then flip and repeat, adjusting the heat if needed. Scatter over the extra spring onions, if using, and serve with crispy fried eggs and bacon.

Recipe tip

If you have any leftover chopped soft herbs or wild garlic, feel free to add to the dough for extra flavour.

Recipe from Good Food magazine, April 2025

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A star rating of 5 out of 5.5 ratings

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