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Potato farls are a type of fried bread served with Irish breakfast.
Title:
Irish Fried Potato Farls
Ingredients:
1.25 lbs of Potatoes (4 potatoes)
2 Teaspoons of Melted Butter
1 Cup of Flour
Half Teaspoon of Salt
4 Teaspoons of Vegetable Oil
Detailed Procedure:
Peel and half the potatoes and boil in water for approximately 20 minutes, until soft.
Drain, then add the butter and mash thoroughly.
Add the flour and salt and mix.
Divide the mixture in half and put the first half on a lightly floured surface.
Knead until flat - approx .25 inch thick.
Divide into 4.
Repeat the process for the other half of the mixture.
Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side.
Potatoes were also used as a food for pigs that were fattened-up and slaughtered at the approach of the cold winter months.
The reliance on potatoes as a staple crop meant that the people of Ireland were vulnerable to poor potato harvests, consequently a number of what today might be called 'lesser famines' occurred throughout the 17th and 18th centuries.
The traditional fried breakfast emerged in the houses of wealthy farmers or landowners in the late 19th century.
Fried bread is bread, sliced or baked especially for the purpose, fried and served as part of, or as an acompaniment to, a food dish.
Fried soda bread and friedpotatofarls (a dense potato bread) were common at the traditional Irish breakfast table.
In the UK, fried bread may also refer to French Toast or Eggy toast, in which bread is coated in a mix of whole egg, sugar and milk, and then fried to accompany an English Breakfast or as a snack.
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