Irish Potato Bread
Easy 4-ingredient Irish Potato Bread! Also known as Irish Farls, Fadge, or potato cakes! Made on a hot griddle with leftover mashed potato, this gluten-free, vegan, and allergy-free potato bread recipe is a delicious, simple, and quick side dish, breakfast, or snack! Soft and crisp, eggless mashed potato bread can be enjoyed savory or sweet!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Category: Breakfast, Side
- Method: Stove-Top
- Cuisine: Irish
Ingredients
Scale
- 2 Cups Mashed Russet Potato* (about 1 pound whole)
- 1 Cup Gluten-Free All-Purpose Flour
- 2 TB Vegan Butter (melted)
- 1/2 Tsp Salt
Instructions
- Peel, boil, and mash 1 pound of whole russet potatoes if needed. Otherwise, mash the canned potatoes or simply measure out the two cups needed from leftover mashed potatoes.
- Add the mashed potato to a large bowl with the melted vegan butter and salt before blending everything together with a fork.
- Add the gluten-free flour to the mashed potato and use your hands to work the dough until smooth and combined (add any other flavorings or add-ins during this step).
- Liberally flour a flat surface before placing about 1/4 of the dough on the surface and rolling it out to about 1/4 to 1/2 inch thickness.
- Use a medium-sized round soup bowl to cut out a circle of the rolled dough and remove the excess dough, setting it aside for re-rolling more portions.
- Use a sharp knife toย cut the circle of potato dough into 4 triangles (farls). Repeat this process for 3-5 more portions depending on the size of your circles.
- Grease aย large pan or griddle and heat it on the stove over medium-high heat before adding a batch of potato farls.
- Cookย the potato farls onย each side for 4-5 minutesย until golden brown.
- Serve the potato farls right away with toppings of choice or allow them to cool and a wire rack to store for later.
Notes
- If you don't have leftover mashed potatoes or do not have canned potatoes you can mash, simply peel, boil, and mash russet potatoes with a potato masher or potato ricer.
- Store Leftovers: Let the potato farls cool completely on a wire rack before storing them in an airtight container in the fridge for up to 7 days.
- Freeze Leftovers: You can freeze the potato farls in a freezer-safe bag with all the air taken out for up to 6 months for best quality.
- Reheating: You can reheat leftovers by tossing them back in a skillet and allowing them to get crispy again over medium-high heat or lay them on a baking sheet and war, them up in the oven.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/irish-potato-bread/
