A breakfast or brunch time dish this time around for our students. Our Potato Farl recipe is a bit like a drop scone batter, a thick pancake, fluffy and enriched with mashed potato, delicious served warm with butter, grated cheese or honey. Or as we like, with a perfect poached egg on top. Potato Farls, makes 6-8 Ingredients: 1 medium sized floury potato (end weight after peeling is 125g) 35g plain flour ½ tsp baking powder 1 egg 60 ml milk sunflower oil butter salt Toppings