If you’re making an Irish breakfast (or any breakfast), you need to serve this Irish Potato Bread recipe. It’ll be your new favorite.

Speaking of bread, check out all of our bread recipes.

This Irish Potato Bread recipe is delicious. Everyone who I’ve served it to loved it.

But, and this is sort of a big but, so I want to get it out of the way right away: I haven’t served it to an Irish person from Ireland and asked their opinion.

Why? Because my friend from Ireland lives far away, so I can’t actually ask her. And also because this isn’t exactly traditional Irish Potato Bread because it’s cut wrong.

Let me talk about that for just a second.

Irish Potato Bread is also known as Irish Potato Farls (or Irish Potato Cakes). In Gaelic, the word farl means “fourths.” So traditional farls are flatbreads (or a cake) that’s cut into quarters. However, when I make this, I like to cut my pieces into sixths instead of quarters because I like that size better.

So, not traditional in that sense. But the way you cut it doesn’t change the taste at all. And these taste so good.

Irish Potato Bread Recipe

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Irish Potato Bread Ingredients:

• 4 Russet potatoes
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 cup + 1 tablespoon all purpose flour
• 2 tablespoons bacon grease for frying (optional)

How To Make Irish Potato Bread:

Wash and peel the potatoes.

Dice the potatoes and boil potatoes in salted water until they’re fork tender (about 20 minutes).

Strain the potatoes and transfer them into a large bowl. Add in the butter and salt.

Gently stir until the butter is completely melted.

Use a potato masher to completely mash the potatoes, making sure there aren’t any lumps.

Now, let’s pause for a second. Traditional recipes will tell you to wait until the potatoes have cooled and then use a potato ricer on them. Personally, I don’t do this and I don’t recommend it. First, most home cooks don’t have a potato ricer. Second, it’s not worth it.

Using a potato ricer on cool potatoes is going to get you really smooth potatoes, but as long as you are really diligent about using the potato masher, these will come out fine. You may end up with a couple small lumps, but you won’t even notice them when you’re eating the bread.

And, one more side note: Don’t try and use a cheese grater in place of a potato ricer. I’ve tried that, just to see if I could give you an alternative, and I promise you that it’s also not worth the effort.

Okay, back to the recipe.

Add the flour to the mashed potatoes and mix with your hands until a dough forms.

This is a good way to find any large chunks that you didn’t get out with the masher and mash them.

Put the dough on a lightly floured surface and knead it a few times.

If the dough is sticky as you’re kneading it, you can add a little more flour to it.

Roll the dough into a ball.

Cut it in half.

Use a floured rolling pin to roll one half to be about a quarter-inch thick.

Use a sharp knife to cut into slices. If you’re being traditional, cut it into four equal wedges. If you’re following me, cut it into six slices.

It should be easy enough to cut through the soft dough, but if your dough is a little sticky in the middle, you can add a little flour to the edge of the knife to help it cut through cleanly.

Generally, these are fried in the same pan that you made bacon for breakfast in. If you didn’t just make breakfast, add a pat of bacon grease to a medium saucepan on medium-high heat. If you’re keeping these vegetarian, you can omit the bacon fat and just use a dry griddle.

Fry the potato bread slice on the pan. When the bread can easily slide around the pan when you shake it and a golden brown color forms (which should be about three minutes), flip it and fry for another three minutes.

To make the process quicker, you can pan fry as many slices as the pan can hold.

When all the slices are fried, repeat the steps with the other half of the dough. If you took a while frying, this dough may be a little sticky. Knead a little more flour into it and it’ll be fine.

Serve them warm with a dollop of Irish butter on top. Or serve them cold. Either way, they’re so good.

Irish Potato Bread: Frequently Asked Questions

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