- 1 lb potatoes – cooked, mashed, and still warm.
- 1/2 teaspoon salt
- 2 tablespoons butter or substitute
- 1/2 cup flour, plus extra for dusting.
- Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute). Stir in the flour to make a pliable dough. Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
- Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat. When the flour begins to toast a pale beige, the temperature will be right for cooking. Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
- Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.
This bread is so, so good. I’m not sure how old the recipe is, but the Victorian Era would be a good guess.