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.
What you need –
• a medium sized saucepan
• freshly boiled water
• a small bowl
• slotted spoon
Tip – poached eggs really only work 100% when using FRESH eggs. There are ways around this – poaching them in heatproof clingfilm so they maintain their perfect ball shape, or you can buy a poaching utensil that drops into the water.
Fill your saucepan ¾ full with boiling water and place over a medium heat.
Crack the egg into a small bowl, making sure not to burst the yolk when cracking the egg.
Turn the heat down on the hob so that there isn’t a sign of bubbles breaking on the surface of the water in the saucepan, add a splash of vinegar to the water.
Make a vortex in your saucepan by stirring with a whisk/fork and carefully drop the egg into the middle of the vortex as it slows down. The swirling motion will help keep the egg together. Fresh eggs can simply be dropped into the water and they will hold their shape.
(It’s key to lower the bowl onto the surface of the water when dropping the egg into the pan so it doesn’t break apart)
Keep the pan on a low heat – we don’t want bubbles that will disturb the cooking. Cook to your liking, 3-4 minutes.