Irish Potato Cakes or Potato Farls / Potato Bread, a traditional Irish recipe that sums up what simple, comfort food is all about. Made with buttery mashed potatoes and flour, and seasoned generously with salt and black pepper, these potato cakes couldn't be easier to whip up.

I can't think of a cheaper, easier or more delicious recipe to come up with - these potato cakes are literally a game changer if you are looking for simple food at comforts you like nothing else, and that can be made at home with a few simple ingredients that absolutely everyone has around.
If you have leftover mashed potatoes from your Sunday roast or any other meal, even better. We are looking at cold mash that can be used straight away, but making it from scratch also works absolutely fine.
I wouldn't go for the smoothest, creamiest mashed potatoes, as they won't hold together as well, but a rather rustic mash that only uses some good butter for a comforting touch.
The cakes can be made just before you eat, or in advance and refrigerate uncooked until ready to serve. It's that simple! If you are looking for a nice breakfast or brunch recipe, add a fried or poached egg to them, or some creamed spinached and you are good to go!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used

- potatoes - I wouldn't go out of my way to use a specific kind of potatoes, just use whatever you have around, after all, this is frugal food that won't break the bank
- flour - plain everyday flour works the best
- butter - just a knob would do for extra flavour
- salt and pepper - to taste
Step-by-step photos and instructions
- if you need to make the mash from scratch, peel and chop 2 medium potatoes that weigh 400 g together
- add them to a pan of salted water, and boil until the potatoes are fork tender
- drain the water and leave them to cool completely
- mash the potatoes, add the butter, salt, pepper and flour, and use your hand to knead a dough that is soft, but does not stick to the hands badly
- flour well the work surface, and shape the potato dough into a large circle that has a thickness of 1.5 cm or 0.5 inch
- cut the circle either in 4 or 8 triangles
- heat up a large frying pan and cook each triangle on both sides until golden, that should take about 4-5 minutes per side
- serve either hot or cold

Expert tips
Do not be tempted to increase the amount of flour used, even if the dough might seem a bit too soft, otherwise the potato cakes will have a rather rubbery tough texture as they cool down.
It is better to add more flour onto the working surface as you shape the dough, and not in the dough itself, as long as you can work with it and transfer it to a pan without it sticking, that's the best texture to aim for.
I highly recommend using a non-stick pan for these potato cakes, a good one should not need any oil, but if you wish to get a darker colour, you can add a a few drops of oil to the pan. Cooking oil spray will also work.
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Irish Potato Cakes
Ingredients
- 400 g potatoes ( 2 medium to large potatoes)
- 50 g flour
- 25 g salted butter
- ½ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
- Peel and chop the potatoes into cubes.
- Add them to a pan of salted water and boil until the potatoes are fork tender, that will take about 15-20 minutes.
- Drain the water, add the butter, salt and pepper, and mash.
- Add the flour and use your hands to knead into a soft dough that does not stick to the hands.
- Flour well the work surface, and shape the dough into a large disk.
- Cut the disk into 4 or 8 triangles.
- Heat up a large frying pan and fry each triangle for 4-5 minutes on each side or until golden.
- Serve hot or cold.
Video
Notes
- Do not be tempted to increase the amount of flour used, even if the dough might seem a bit too soft, otherwise the potato cakes will have a rather rubbery tough texture as they cool down.
- It is better to add more flour onto the working surface as you shape the dough, and not in the dough itself, as long as you can work with it and transfer it to a pan without it sticking, that's the best texture to aim for.
- I highly recommend using a non-stick pan for these potato cakes, a good one should not need any oil, but if you wish to get a darker colour, you can add a a few drops of oil to the pan. Cooking oil spray will also work.
Neil says
Are you certain this is an Irish recipe, I am old and have eaten these 'Tattie Scones' in Scotland all of my life and I know my granny made them.
Daniela Apostol says
They are probably called differently in different parts of the UK and Ireland, a lot of recipes are pretty similar, even if they are called differently.