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Classic fried Irish potato bread, typically
served at breakfast.
Potato Farls
- 1 1/4 pound potatoes (3 or 4)
- 1 cup all-purpose flour
- 4 teaspoons vegetable oil
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- Peel and halve potatoes; put in large
saucepan with enough water to cover.
Bring to boil; simmer, covered, 20
to 30 minutes, until fork-tender.
- Drain well; return to saucepan
over low heat. Add butter; mash potatoes well. Stir
in flour and salt. Gather mixture into a ball; turn onto
lightly floured surface. Knead lightly until
smooth. Divide dough in half. Roll
out one half into an 8-inch circle, about 1/4-inch
thick. Cut into quarters; set aside. Repeat with remaining dough.
- In large nonstick skillet, heat half the
oil over medium-high heat. Cook dough
quarters in batches, 2 minutes on each side
or until golden brown, adding more oil as necessary. Serve warm.
Serves 8.
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