Potato Bread (Potato Farls)
Soft, thin griddle bread made from mashed potato and a little flour, cut into farls and fried for the Ulster fry.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 8 farls
- Difficulty
- Easy
- Course
- Bread
- Cuisine
- Northern Irish
Potato bread, also called potato farls, fadge or tattie bread, is an everyday staple in Northern Ireland and one of the two breads (with the soda farl) that make an Ulster fry. A "farl" comes from an old word for a quarter: the round is cut into four before it goes on the griddle.
It is one of the simplest breads there is: mashed potato, butter, salt and just enough flour to hold it together. It is the ideal use for leftover mash.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 500 g floury potatoes, or about 450 g leftover plain mashed potato
- 25 g butter, melted
- ½ tsp salt
- 110 g plain flour (US: all-purpose flour), plus extra for dusting
Equipment
Shop links are affiliate links (disclosure).
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Rolling pinHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Bakestone, griddle or heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Peel the potatoes, boil them for 15–20 minutes until tender and drain well, then mash until completely smooth, with no lumps. Use them while still warm.
Photo: Famartin via Wikimedia Commons, CC BY-SA 4.0, cropped - 2
Stir in the melted butter and salt, then work in the flour with your hands until you have a soft, pliable dough; add a little more flour only if it is too sticky. Divide it in two and, on a well-floured surface, roll each piece into a round about 5 mm thick and 20 cm across.
Photo: photochem_PA from State College, PA, USA via Wikimedia Commons, CC BY 2.0, cropped - 3
Cut each round into four quarters: these are the farls.
Photo: Colin via Wikimedia Commons, CC BY-SA 4.0, cropped - 4
Heat a dry griddle or heavy frying pan over a medium heat. Cook the farls for 3–4 minutes on each side until speckled golden brown. Cool on a clean tea towel.
Photo: Unknown via Wikimedia Commons, CC BY 4.0, cropped - 5
To serve the traditional way, fry the farls in a little butter or bacon fat until crisp and golden, as part of an Ulster fry.
Photo: Kent Wang via Wikimedia Commons, CC BY-SA 2.0, cropped
Tips
Storing: wrap cooled farls in a tea towel; they keep for 2 days, or freeze well between sheets of baking paper.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Dough too sticky | Potatoes too wet | Steam-dry the potatoes after draining; add flour a spoonful at a time |
| Farls are tough | Too much flour or over-handled | Use just enough flour to bind, and roll gently |
| Burnt outside, raw inside | Griddle too hot | Cook over a medium heat and keep the farls 5 mm thin |
Frequently asked questions
What is the difference between potato bread and tattie scones?
Very little: both are griddled potato breads. Northern Irish potato bread is usually a little thicker.
Can I use leftover mash?
Yes, if it is not too wet. You may need a little more flour.
How do I store potato bread?
Wrapped in a tea towel for up to 2 days, or frozen between sheets of baking paper.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Rolling Pins: Which Type Is Best for Pastry?
Buying guide
Potato Mashers and Ricers: Which Makes the Best Mash?
Buying guide
Griddles and Bakestones for Welsh Cakes and Farls
Buying guide
Dough Scrapers: The Cheapest Tool Bakers Love
Buying guide
Frying Pans and Skillets: Cast Iron, Steel or Non-Stick?
Kitchen design
Cast Iron Pans: Seasoning, Cleaning and Rescuing Rust
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Card photos: A wooden rolling pin with handles, Peter Kammer via Wikimedia Commons, CC BY-SA 3.0, cropped; A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; A flat round iron griddle, Rajani Gairshail via Wikimedia Commons, CC0; An antique iron dough scraper, Unknown via Wikimedia Commons, CC0; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; Two cast iron skillets, one newly seasoned and one dark with use, FiveRings at English Wikipedia via Wikimedia Commons, Public domain; A slice of apple pie served with custard, Acabashi via Wikimedia Commons, CC BY-SA 4.0, cropped; Champ: mashed potato with chopped spring onions, in a pan, Glane23 via Wikimedia Commons, CC BY-SA 3.0, cropped; Slices of fifteens with marshmallows and cherries, rolled in coconut, Keithawilliamson via Wikimedia Commons, CC BY-SA 4.0, cropped. All credits: image credits.