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
1 medium sized floury potato (end weight after peeling is 125g)
35g plain flour
½ tsp baking powder
60 ml milk
Peel the potato and cut into chunks. Place in a small saucepan and cook in boiling water until soft. Drain the cooking water and mash. Check that you ha...