Potato farl breakfast
By Ailsa Burt
These potato farls are simple to make. Enjoy with fried eggs and bacon for a hearty weekend breakfast
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Prep:15 mins
Cook:30 mins
plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 184
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fat 2g
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saturates 0.3g
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carbs 36g
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sugars 0g
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fibre 3g
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protein 4g
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salt 0.27g
Ingredients
- 400g potatoes , such as Maris piper or King Edward, cut into chunks
- 100g plain flour , plus extra for dusting
- ½ tsp baking powder
- 2 spring onions , finely sliced, plus extra to serve (optional)
- 2 tsp sunflower oil
- crispy fried eggs and smoked streaky bacon or veggie alternative
Method
Tip the potatoes into a saucepan, cover with cold water and salt well. Bring to the boil and cook for 12-15 mins until tender. Drain thoroughly and leave in the colander for 5 mins to steam-dry.
Tip the potatoes into a sieve set over a bowl and, using the back of a ladle, push them through the sieve. You can also use a potato ricer. Add the flour, baking powder, spring onions and a generous pinch of salt. Mix well until it forms a dough. Lightly flour a clean surface and tip the dough out. Roll out until 1-2cm thick and cut into 4 wedges.
Heat the oil in a non-stick frying pan over a medium heat. Cook for 5-6 mins until browned on one side, then flip and repeat, adjusting the heat if needed. Scatter over the extra spring onions, if using, and serve with crispy fried eggs and bacon.
