Potato Farls Recipe - Cooking Index
Potato Farls Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Potatoes - peeled, halved |
| 2 tablespoons | 30ml | Butter or margarine - softened |
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 teaspoons | 20ml | Vegetable oil |
In a large saucepan, cover potatoes with water and bring to a boil. Simmer for 25 minutes, or until tender. Drain well.
Return potatoes to saucepan over low heat. Add butter; mash well. Stir in flour and salt. Form into a ball; turn onto a lightly floured surface and knead lightly until smooth.
Divide dough in half. Roll out first half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.
In a large skillet, heat part of the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side, or until golden brown, adding more oil if necessary. Serve warm.
This recipe yields 4 servings.
Description:
"A "farl" is traditionally a thin, Scottish griddle cake made of
oatmeal or flour. Similar to potato pancakes or latkes, these patties
use more flour for a bread-like consistency."
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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