Irish potato bread

    30 min

    The simple things in life are always the best! This recipe only requires leftover mashed potatoes, a little butter, flour and salt! Serve with bacon and egg the next time you have a crowd over for breakfast or brunch.

    924 people made this

    Serves: 6 

    • 450g cooked potatoes
    • 55g butter
    • 110g self-raising flour, or as needed
    • 1/2 pinch salt

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat a lightly greased flat griddle or heavy based frying pan over medium-high heat.
    2. Mash potatoes with flour, butter and salt until a stiff dough forms.
    3. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1cm thick. Cut into six triangular wedges.
    4. Working in batches, cook potato bread in hot pan, turning once until golden brown, 4 to 5 minutes per side.


    If you are using leftover (cold) potatoes, melt butter before mixing it in.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Yes, exactly how I make Irish potato pancake (griddle) cakes, aka Farls.  -  19 Apr 2016  (Review from Allrecipes US | Canada)


    I make this exact recipe, altho I like abit of green onion and garlic sprinkled in mine. My husband was born and raised in Ireland, and there, they call this farl. one thing to note, depending on how wet your potatoes are, you should adjust your flour accordingly.this is a great and easy recipe. Also it's easily tweaked to suit your family's taste. one of my favorites alterteration... even tho It's not traditional is to add a nice slice of Monterrey jack on top when it's nearly it's all melty... omg. YUM  -  11 Mar 2016  (Review from Allrecipes US | Canada)


    I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was curious. I made it as directed and it tasted very similar to Lefse. I rolled some of the dough paper thin, like we do for lefse, and it was identical. Lefse adds a pinch of sugar, for browning, and some cream for a moister dough and also is cooked on a dry griddle. This recipe is a treat and because you don't roll it so thin, it's much easier to make. I'll make this again! It's wonderful to eat plain with a little butter or you can spread it with jam. Try it, it's a wonderfully tender bread.  -  12 Apr 2015  (Review from Allrecipes US | Canada)