Sunday, 11 October 2009

Bacon Salt Farls

These traditional Irish potato cakes are always amazing in the morning but never quite flavourful enough by themselves. This recipe solves that:

  • 450 g floury potatoes
  • 150g plain white flour
  • 2 tbsp unsalted butter
  • 60 ml milk
  • 2 g Peppered Bacon Salt

Peel and chop the potatoes then boil until done. Mash them with the butter then add to 400 g of the flour. Mix all the other ingredients in adding just enough milk to make a fairly firm dough. Sprinkle the rest of the flour on a flat surface and roll the dough out into squares about 0.5-1 cm thick. Cook the farls on an ungreased griddle at a fairly low temperature until both sides are lightly brown and the potato cakes are cooked in the middle. Make sure you eat the potato farls hot - they are especially scrummy served with bacon and/or cheese and/or butter.