A modern twist on the traditional Irish griddle bread – sweet potato farls make a delicious breakfast
Vegan, vegetarian, light meals, breakfast, dairy free, side dish
Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
Potato farls are a Northern Ireland staple and a key component of the Ulster Fry. Ask any NI native living abroad what they miss from home and potato bread will be top of the list.
Potato farls, potato bread, potato cakes, tattie scones – it goes by many names. The word ‘farl’ means four – it’s traditionally cooked as a circle that is cut into quarters. My Granny Rois called it ‘fadge’ – the Ulster Scots term. She is always an inspiration when making classic Northern Irish recipes.
My recipe is a modern twist on the traditional recipe – using sweet potatoes. I have a bit of a sweet potato addiction and usually have a good supply in the cupboard. I like to whip these up for a weekend breakfast and serve with poached eggs and roast tomatoes.
So if you’re bored of a bog standard cooked breakfast, give these a go. You can mix up the flavour with added spices and herbs. Let me know in the comments how you served yours.
Ingredients – sweet potato farls
- 1 medium sweet potato
- 2 heaped tbsp plain flour
- Herbs and spices (optional)
- Salt and pepper
- Flour for dusting (I use rice flour)
- Peel the sweet potato and cut into chunks. Cook until tender. I do this by steaming it in the microwave for about 5 mins with a couple of tablespoons of water. You could also boil or steam it on the hob.
- Heat up a frying pan to a high temperature and dust with flour. You will know the pan is hot enough with the flour browns. When this happens, discard the browned flour and reduce the temperature a little.
- Drain the sweet potato and mash with a fork. Season with plenty of salt and pepper and add any herbs or spices you like. I like it with dried oregano and paprika. Nutmeg works well, and cayenne adds a kick.
- Add the flour, and mix into the sweet potato until it forms a dough. You may need a little extra if it still seems too sticky to work with.
- Dust a surface with flour. Roll the dough into a circle, about 0.5cm thick.
- Dust the pan with fresh flour, and dry fry the circle for about 3-4 mins each side until browned.
- Cut into four, your ‘farls’, and serve lightly buttered.