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Irish Potato Farls
December 13, 2011

My family learned to make these years ago when we moved to Canada from Northern Ireland. Also Soda Farls because you can't get either here, lol. These are actually made to griddle, but then fry in bacon grease or lard, then we put HP sauce on them. Yummy! Same as the Soda Farl, after grilling you fry in whatever grease you want and either eat with an egg on top or HP sauce. This is a family favorite for us. The soda farl tastes good just eating right off the griddle, but these I have always perferred them after you fry them. (but you still have to griddle them first before you fry) Anyways, that is just my two cents, lol. Enjoy. Oh, and the key to these turning out is to dry your potatos after boiling as the OP said. If you don't dry out your potato, it will be too mushy with the flour. And with these and with Soda farl, you need to be willing to adjust how much flour you use. There can be lots of different factors that affect how much flour goes in. And the soda Farl is the same thing with the buttermilk. Sometimes it is say one cup and other times you might use 1 1/4 or even 1 1/2 cups. Once you get to know what the dough for either should look and feel like, you just make your adjustments with the ingredients. If you ask some of the older generations that made these for an Ulster Fry, they will tell you that you can't always count on the exact same measurements.

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