Potato and Spring Onion Farls

Serves: Makes 8 - Time:

Potato and Spring Onion Farls
Potato and Spring Onion Farls Potato and Spring Onion Farls

I don’t know what made me yearn for a potato farl but here we are. I had forgotten how quick and easy they are to make and one the most delicious things to eat straight out of the pan. The accompaniments are endless: slather with butter and serve with a bowl of soup, the classic smoked salmon and sour cream and of course no self-respecting fry up should be without a farl.


  • 500g potatoes, eg Maris Piper or King Edwards
  • 25g butter
  • 1 heaped tablespoon crème fraiche
  • 5 spring onions, washed, trimmed and finely chopped
  • 120g plain flour plus extra for rolling out
  • ¼ teaspoon baking powder  .
Potato and Spring Onion Farls


  1. Put the potatoes in a large pan of salted water. Bring to the boil then turn the heat down and simmer for 15-20 minutes until cooked through. Drain and place back in the pan. Pass the potatoes through a potato ricer or mash. Beat in the butter and crème fraiche. Season with salt and ground black pepper.
  2. Stir in the spring onions and beat in the flour and baking powder. Tip the potato mix onto a clean work surface and knead gently until the dough is smooth and feeling a little bit more elastic. Divide into two even-sized pieces.
  3. Roll out the first piece of dough on a lightly floured surface to a circle about 18cm diameter. Cut into quarters. Repeat with the remaining dough.
  4. Heat a large non-stick frying pan and dry fry the farls, a few at a time, for about 3 minutes. Turn over and continue to fry for a further 3 minutes until lightly browned and slightly puffy. Serve as soon as possible. You can warm through in a low oven for 5-10 minutes if you can’t eat the farls straight away.
Potato and Spring Onion Farls