Yes, you could call this classic Irish recipe potato bread, but “farls” rolls off the tongue much nicer. We gave our version a bit of a bite with a dash of cayenne to spice up your breakfast or brunch. It’s the kind of recipe that makes mornings easier to take!
6 minutes per farl
- 1 lb (454 g) russet potatoes, washed and peeled; cut into 1-inch cubes 1 lb (454 g) russet potatoes, washed and peeled; cut into 1-inch cubes
- 3 cups (750 ml) water 3 cups (750 ml) water
- 1½ cups (188 g) sweet potato, washed, peeled, and grated (large-holed box grater) 1½ cups (188 g) sweet potato, washed, peeled, and grated (large-holed box grater)
- 1¼ cup (156 g) all-purpose flour 1¼ cup (156 g) all-purpose flour
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- 2 tsp (6 g) ground cinnamon 2 tsp (6 g) ground cinnamon
- 1½ tsp (9 g) salt 1½ tsp (9 g) salt
- ½ tsp (2 g) baking powder ½ tsp (2 g) baking powder
- ½ tsp (1 g) ground nutmeg ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) cayenne ¼ tsp (1 g) cayenne
- ¼ cup (57 g) butter, melted ¼ cup (57 g) butter, melted
Place cubed potatoes in a large pot. Cover with cold water. Bring to a boil. Boil for 12 to 15 minutes, or until tender; a paring knife should slide in and out easily when pierced.
Turn off heat and drain the potatoes in a colander. Add the drained potatoes back into the pot and place back onto the still-warm burner. Allow residual heat to evaporate any excess water and moisture from the potatoes. This prevents the need to add any additional flour.
Mash the potatoes until smooth. Set aside to cool slightly.
In a large bowl, whisk together flour, the Redpath® Dark Brown Sugar, cinnamon, salt, baking powder, nutmeg, and cayenne until thoroughly blended.
Transfer the warm, mashed potatoes into the dry ingredients. Sprinkle the blotted, grated sweet potatoes over the mashed potatoes. Drizzle the melted butter over the entire mixture. Gently mix together with a rubber spatula or wooden spoon until a rough dough forms.
Knead the dough a few times until the dough is smooth. Place dough onto a lightly floured work surface and divide dough into four. With your hands or a lightly floured rolling pin, pat or roll each section of dough into a 7-inch circle to a ⅛- to ¼-inch thickness. Cut circles into fourths.
Heat a dry nonstick skillet on medium heat until hot. Lightly flour both sides of each farl before placing into the hot pan. Cook for 2 or 3 minutes on each side, or until golden brown. Repeat process with remaining farls.
Place finished farls onto a baking sheet in a preheated oven (200°F / 93°C) as you cook the rest to keep warm.
Serve warm with butter.
*Leftover mashed potatoes can be used for this recipe.
*Blot grated sweet potatoes with paper towels to rid potatoes of excess liquids.
*Serve with butter, maple syrup, a drizzle of honey, jam, or with yogurt or sour cream. Alternatively, serve as part of a larger breakfast with bacon, eggs, and fresh fruit and berries.
*Farls can be fried in butter and/or oil after they have been cooked on a dry skillet.
*For a dessert version: spread hot farls with butter. Sprinkle the tops with cinnamon and brown sugar. Make your own cinnamon sugar by mixing ¼ cup (54 grams) Redpath® Dark Brown Sugar and 1 teaspoon (3 grams) ground cinnamon.