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St. Patrick’s Potato Farls
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8 ounces (1 cup) warm mashed potatoes 1/2 teaspoon salt 1 ounce melted butter 2 ounces flour

Place the mashed potatoes into a mixing bowl. Add the salt and butter. Using your hands, work in enough of the flour to make a workable dough. Divide the dough and roll out each portion to make 9-inch-diameter circles, about 1/4-inch thick. Cut the dough circles into quarters. You can bake or fry these circles on a hot griddle or pan like you would make pancakes. Fry on both sides to get the dough pieces browned – and there you have potato farls. Actually, they don’t sound very exciting to me unless you doctor them up. Spread them with butter and smear on some good jelly or honey if you would like to have a tastier treat. You could also sprinkle some shredded cheese on these while they’re warm, for some extra flavor. They were originally fried in bacon fat, which gave them some flavor, but I’m not into that. Potato farls are also used as meals for kids, although I’m not sure if these are served for being good or being bad. When used this way, they are served with baked beans or eggs, which should help them a lot. Basically potato farls are lacking in flavor on their own, so figure out a way to jazz them up. Maybe that’s why the Irish invented whiskey. Readers with questions or comments for Dave Kessler may write to him in care of this publication.