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 have 125g of mashed potato and cool in a bowl.
Add the plain flour and baking powder to the mashed potato and mix thoroughly.
Add the egg to the bowl and stir to combine, this will form the basis of the batter so make sure there aren’t any lumps. Next combine the milk in with the batter, again, mixing thoroughly until smooth.
Heat a large non stick frying pan over a medium heat. Add a small teaspoon of sunflower oil and a small blob of butter, allow to heat gently.
Add 1 tablespoon of batter for each Farl, you might be able to fit 3 or 4 into the pan at a time. Cook for about 1 minute on each side or until golden. Small bubbles will appear on the surface when it’s ready to be turned over. Remove from the pan and eat warm!
Cook the remaining batter in the same way, you might need to add a drop more oil or butter in the pan.