IRISH Potato Bread Farls / Tattie Griddle Scones Recipe

Irish Potato Bread Farls, also known as potato cakes or potato farls, is a traditional Northern Irish bread that is simple and delicious. Made from mashed potatoes, flour, salt, and butter, these farls are a staple of the Irish breakfast, often served alongside sausages, bacon, eggs, and tomatoes.
The dough is mixed until it forms a pliable texture, then rolled out into a circle and divided into quarters or "farls." These are then cooked on a griddle or frying pan until golden brown. The exterior is slightly crispy, while the inside remains soft and fluffy, with a comforting potato flavor that pairs well with sweet and savory toppings.
Potato bread farls are deeply rooted in Irish culinary tradition, offering a hearty and satisfying meal component, particularly in the morning. They are also popular during economic hardship, as potatoes are a cost-effective ingredient. Beyond breakfast, potato farls can be enjoyed as a snack, often buttered or topped with jam or cheese.
Their versatility and delicious taste have made potato bread farls a beloved food in Ireland and worldwide, wherever Irish cuisine is cherished.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
NOTE: There is a quick cut at 0159. I'm sorry about that.
Ingredients:
- 500g (about 4 medium) potatoes, preferably a floury type
- 100g (about 3/4 cup) plain flour, plus extra for dusting
- 50g (about 1/4 cup) butter, melted
- 1/2 tsp salt
- 1/4 tsp baking powder (optional, for a lighter texture)
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[@wendymuir7818]

"A potatoe's a potato... They all mash." This is wise advice for living. 😊

[@BackyardChef]

Thank you. Best, Rik

[@k.fuentes7448]

Words to live by.

[@oliverwitter8895]

"I dont have Hang-Ups about names of potatoes....they all mash" being irish in a nutshell? i think just fell in love ❤☘

[@BackyardChef]

Thank you. Best, Rik

[@yvonnemichellelopez5769]

I'm a sucker for getting it right....potatoes are a food from the western hemisphere mezzo America south america....brought to British shores by privateers in Elizabethan England....but the Irish made them popular and dare I say 👍

[@maryj7950]

Ye-ah! Hahaha

[@cecilandrews7479]

My dad used to make this type of stuff for us when we were kids. If he made a large pot of mashed potatoes for supper, he would make potato patties the next day. He would put eggs in his along with whole kernel corn order stuff onions. I'm an old man now haven't had these since I was a kid think I'll make some tomorrow. Thanks for the video brought back good memories

[@BackyardChef]

Thank you. Best, Rik

[@trudydavis6168]

Great ideas! Thanks!

[@BackyardChef]

@@trudydavis6168 Thank you. Best, Rik

[@lee30332]

Yes wonderful memories 👍

[@BackyardChef]

@@lee30332 Thank you. Best, Rik

[@Jettypilelegs]

“A decent lump of butter” is my favourite amount. Love the measurements here. 😂

[@BackyardChef]

Thank you. Best, Rik

[@debeckersley3850]

I learned the hard way NOT to watch you when I'm hungry! I now eat first . . . Greetings from Chico, California. My Dad's family is from Lancashire.

[@BackyardChef]

Thank you. Welcome. Best, Rik

[@perle13930]

🤣🤣 me to its torture

[@denisemawby362]

Same here

[@denisemawby362]

Same here

[@senseitauntaun4283]

"Flatten to the size of a telephone"?! You made me remember my age!!! I still think of a 5 inch tall rotary phone! Not an iPhone. Looks great.

[@BackyardChef]

Those were days! Thank you. Best, Rik

[@lawrencestrabala6146]

😂😂

[@marystrube4694]

Mee too

[@backwoodscountryboy1600]

My grandmother would take potatoes like you have with the eyes on them and peel them exactly the way you have and she would take them eyes on the peelings and save them for 24 hours and let the dry a bit then plant them in her garden and she always had good potato harvest.

[@BackyardChef]

Fantastic! Thank you. Best, Rik

[@kaywatson6505]

That's good to know. TY

[@terryt.1643]

That’s what I do! I have some tubs going in my backyard just for burying potato starts and I rob new potatoes most of the year whenever I need some just a few months later.

[@donnaroberts4565]

@@terryt.1643 Ooooh me likey.. But please tell me how do you know when they are ready for digging up?

[@terryt.1643]

@@donnaroberts4565 they will be ready to start harvesting a few small ones in a couple of months, when the tops die back you can dump the whole pot and harvest the rest and start all over… I cut chunks with eyes instead of peelings, gives them a better start. Been doing this for sixty years. Some years crops are better than others. Good luck!

[@DanielaRicci-wx5zv]

In Poland we call it krokiety. But we form the dough like burgers...so they are much smaller. Served fried with wild mushroom sauce. Heaven !❤😊

[@BackyardChef]

Thank you 😋 Best, Rik

[@pelqel9893]

Or sour cream?

[@DanielaRicci-wx5zv]

@pelqel9893 Yep..plus chives with bacon. Sometimes for the kick of garnish..my granny served krokiety with rather sour cranberry preserve.

[@DanielaRicci-wx5zv]

@pelqel9893 . As they are basically mashed potatoes they can be used with the beef stew.

[@pelqel9893]

@@DanielaRicci-wx5zv Oh - that would be great combo! Or... do some people have them with kielbasa?

[@EastSider48215]

I love it when slightly dodgy ingredients are transformed into pure deliciousness. I hate wasting perfectly good food and I love simple, tasty recipes. I also love farls - there’s no combination of potatoes, salt, and butter that is not good.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@susanvanderbilt358]

Not dodgy at all! Diff versions of these in England Ireland Scotland n wales🤣🤣.. we all grew up on em.. I made 2 trays of em lastnight.. not these but, potato cakes.. they all woofed em down.. we don’t waste food .. we turn it into other foods🤣.. Ive even used em as the bun for burgers.. instead of bread

[@EastSider48215]

@@susanvanderbilt358: The slightly dodgy ingredient I’m referring to are the potatoes that are right on the brink of going off and you have to either use them now or they’ll go to waste.

[@BackyardChef]

Yes I have too. Thank you. Best, Rik@@susanvanderbilt358

[@suemcknight9051]

As a woman who has taken the path of least resistance, I have always used a potato peeler. Since finding you ( err…your channel😂), I am in awe of your peeling skills with a paring knife 🔪. To me that is an art in itself. I have never managed to wind up with a decent amount of the actual potato “meat” at the end of my peeling efforts… there should be a class in that somewhere when we are all beginning first attempts as new “cooks”. Hoping to make this as it screams comfort food 😋. I know that all the years of bread making has allowed me to appreciate what wonderful bread is made when adding potato water or dehydrated potato flakes. There’s no end to what delight comes from the lowly potato! 😍

[@danielleshelbourne220]

I’m shocked that people would throw out potatoes just because they’re a little old - they’re absolutely perfect for mash when they’re old. Potatoes are my favourite food, so it’s blasphemy to waste them. 🥔 😱

[@BackyardChef]

You can read the comments on here - some throw out when the tattiea are shooting they say they are poison. Nothing wrong if you peel all the skin off. Thank you. Best, Rik

[@florenceobrien2822]

Never waste as a child in rural Ireland we valued food never waste

[@DoxxyLover57]

I plant what I don't eat.

[@northernirishviking7283]

Brilliant, these potato farls are part of every day life here in belfast, in the ulster fry

[@BackyardChef]

Yes, lovely too! Thank you. Best, Rik

[@RosemaryStudy]

Yes in Deed! I make them - born in Ulster, live in USA. Love a hot buttered fall! :)

[@jennyt966]

Delicious. My mum used to make potato cakes when money was tight. We'd have them for tea with egg and baked beans. They were the size of a beef burger, but as thin as your ones. I expect she made them like yours. I might just have to make some. Love these old recipes.

[@BackyardChef]

I love these with baked beans. Thank you. Best, Rik

[@carollewis5931]

That sounds an ideal dinner for me being a vegetarian and I want to try this recipe 😊

[@pelqel9893]

As an American trying to re-connect with my Irish roots, I really appreciate your step-by-step guide to making these.❤

[@BackyardChef]

Thank you. Best, Rik

[@yojoe5311]

This guy is just the coolest most laid back guy. No stress. No BS. I love it when someone gets so excited after they make something to eat it. Makes my mouth water and - I'll be making this soon. I tried making something similar out of bubble and squeak but it didn't turn out so good. It ended up being too flour-y.

[@BackyardChef]

Wow! Thanks. Best, Rik

[@sallysilvershoes847]

I think that flour is a very delicate balance. Not over mashing is a BIG DEAL!!! The less water in the potatoes is best, so he wasn't kidding about drying those out!!! That keeps it from getting gluey.

[@BackyardChef]

Thank you. Best, Rik @@sallysilvershoes847

[@sheenamoore3938]

Well said...so laid back.

[@yojoe5311]

@@BackyardChefHey old mate. You are the coolest dude. Whatever you make I'm interested. I love England, I love Britain so anything you can teach me is the greatest gift I could have been given. I'm a Scandi - do yo have some fermented cabbage?

[@carolineolsenarnold7039]

My mum would cook them on a griddle over our open fireplace. Heaven.

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@lizhannah8412]

Congratulations, Rik, on having over 70K subscribers. Come on you guys, let's do our best to get to 100K. This guy deserves it.

[@BackyardChef]

Wow, thanks! A long way off yet, Liz Thank you. Best, Rik

[@kristinedunner988]

Agree from Australian with Irish heritage! HE gets on with the recipe!😊

[@doloreskeegan6764]

Love it ! Sharing....

[@melanytodd2929]

YES❣

[@cheryllaurro3259]

I make the sweet potato version of these, they are also delicious. I didn't know that trick about drying the cooked potatoes in the pot to make them fluffy, thank you for that 😊

[@BackyardChef]

Thank you. Best, Rik

[@elintonettetviberg5524]

Those are made in Norway to, only slightly thinner. They are an excellent hot dog bun substitute.

[@BackyardChef]

Fantastic. Thank you. Best, Rik

[@arleenk3]

Our Irish family favorite! We call it fadge! A Northern Ireland name for it.

[@BackyardChef]

Thank you. Best, Rik

[@terryteed1903]

So calling somebody a Fadge, means they're a Tato cake. Wow. We all used it as an insult as a kid in Scotland lol. Mental.

[@Gigi-qm2oy]

Fadge ❤️ Haven’t heard anyone use that word since I was a kid! My Granny always made fadge with her best friend when she came over from USA. Fond memories 😊

[@raven_ous2585]

A fadge means something totally different to me !! 😜

[@mallon201]

I think in the more Northern counties it was called fadge, here we always called it slim, or potato bread.

[@MargaretMcGill]

You’re SO relaxed…. You’re almost hypnotic to listen to 😉 In Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 call them potato scones. So we do them thinner n cook on a griddle (no fat). We even prick them over with a fork before cooking. At least that’s how my late Mum made them. I’m now going to buy potatoes today and make some later. Mum didn’t use measurements. Neither did I. I’ll try your recipe and method out for sure. Mum made hers with leftover mashed potatoes. I do like your method of drying off the potatoes etc. I’ll be checking out your other videos now. 😉

[@BackyardChef]

Thank you. Best, Rik

[@gloriamontgomery6900]

He is just delightful. This is real cooking

[@assiamouhoub7393]

Mouth-watering! I don’t know the recipe but I’ll sure try it. Thank you!

[@BackyardChef]

Thank you. Best, Rik@@assiamouhoub7393

[@pathopewell1814]

Thank you for this recipe. When I was very young my Irish grandmother used to make potato cakes. A real treat! She piled them up in a dish near the cooking range and we couldnt wait to eat them all. I will now have a go at making them, lovely.😅

[@BackyardChef]

Thank you. Best, Rik

[@robertblackburn752]

Exactly the same ingredients and the Italians make ‘gniocci’. Little spud dumpling, Boiled and covered in sauce. Beautiful. Oh the mighty versatile potato.

[@BackyardChef]

Thank you. Best. Rik

[@LouLouMeyer]

Love these old, simple recipes. I have a pile of older potatoes that need to be used, perfect timing. Thank you, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@md-ln4fp]

same for me, easy recipe

[@leighlyle2304]

I love the simplicity of these. You simply can’t go wrong and they are versatile

[@BackyardChef]

Thank you. Best, Rik

[@phs599]

Thank you very much. I really appreciate your going to the trouble of making the potato cakes I have been pestering you about. You are the best chef on KZbin because not only do you make delicious recipes but you also take the trouble to answer all the comments too. 😀

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@NoName-ds5uq]

Growing up in Tasmania in the 70s and 80s old potatoes were a regular dish! Never throw away good potatoes!

[@BackyardChef]

Thank you. Best, Rik

[@JaneB67]

An absolute favourite of mine being from the North of England! I find myself buying these often. Thanks Rik, you've inspired me to try and make my own 😊

[@BackyardChef]

Thank you. Best, Rik

[@SARLIN8]

Totally my kind of cook. No trauma, no drama. Hahaha. Cooking should be fun and made with love not all consuming when entertaining. Thanks for a bright spot in my morning.

[@BackyardChef]

Thank you. Best, Rik

[@TuckerSP2011]

I love the idea of having this for breakfast instead of hash browns. It looks easy to do.

[@BackyardChef]

Thank you. A change sometimes is nice. Best, Rik

[@sharibasse6130]

I put potato skins in a jar with water and in 7 days it goes into my vegetable gardens 🍅🍐🥑🍎🍇🍉. Very high potassium great fertilization with my chicken and Turkey mature.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@davidcampbell2845]

Nearly midnight - had to go make some! You can eat any whole food at any time of the day or night.

[@BackyardChef]

Thank you. Best, Rik

[@MsCindyh]

These have been made in my family for years, sometimes adding some chopped onion. So good!

[@BackyardChef]

Thank you. Best, Rik

[@thatswhatisaid8908]

Ooh! That sounds excellent!

[@BackyardChef]

Thank you. Best, Rik@@thatswhatisaid8908

[@mjrussell414]

Potato scones were one of my favorite things to buy at the Scottish/British store, but then I learned how simple they are to make. So delicious and easy.

[@BackyardChef]

Thank you. Best, Rik

[@eichzoernchen]

This reminds me of childhood.😊 My gandma used to make these whenever there were leftover mashed potatoes. We call it "Plinsen" in German (i'm sure there are many more names) and grandma served them as a dessert with applesauce or whatever stewed and potted fruit from her cellar.

[@BackyardChef]

Sounds amazing. Thank you. Best, Rik

[@shirleyburke1571]

Im from north of england and always had these i love them,i sometimes put them on a breakfast instead of having toast,plonk your egg on top of that..yummmm

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@ryancollins340]

Hi Rik I stumbled across your channel yesterday when in my suggestions was Cornish Fry. I’ve watched about 14 vids and have not been able to stop watching. You have been the chef I have been looking for. I enjoy cooking at home as a hobby and to find someone who does and explains traditional dishes with fantastic delivery and keeps it simple is amazing. What a guy. Happy to become a subscriber today ❤️

[@BackyardChef]

Wow! Such kind words. Yes lets keep it all simple. Cooking should not be a problem at home. Thank you. Best, Rik

[@Michaelkaydee]

You and I both 😂😂

[@sophie9951]

Imm second generation Irish American an I love to learn the culture an such of the Irish. Thank you, I also like watching all your cooking 🤩🤩🤩

[@BackyardChef]

Thank you. Best, Rik

[@MendeMaria-ej8bf]

Thank you for precise instructions. It's a pleasure listening to you.

[@BackyardChef]

You are welcome! Thank you. Best, Rik

[@julierobertson148]

These sound like they would make a good accompaniment to a savory meal. They're so versatile, I've got to try them.

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@hubbachubba1]

I was taught to be frugal & to not waste. Those potatoes after peeling look top notch. I can’t wait to make this recipe! It looks mouthwatering! Love your channel Rik! Your easygoing style & incredible knowledge & skill are a winning combo! Aloha from Hawaii.

[@BackyardChef]

Thank you. Love to Hawaii. Best, Rik

[@truthmatters8241]

The potatoes looked fine to me. They just needed a bit of an "adjustment" and they were perfect!! I wouId NEVER throw those potatoes away.

[@BackyardChef]

Thank you. Best, Rik@@truthmatters8241

[@132allie]

An excellent way to use up leftover mashed potatoes.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@user-zb1yy2xm9v]

Tonight's surplus will be tomorrow's lunch....😋

[@melodyszadkowski5256]

I will love making these. It brings back memories of my Irish great-grandmother, who never used the word "potato" in my presence ever. She always said "tatties."

[@BackyardChef]

Thank you. Best, Rik

[@shafikahambidge7871]

I've made this potato dough with steak filling in. Fold it over like a Cornish pie shape and fried it in oil. Yummy!

[@BackyardChef]

Wait until you see the video on Friday. Thank you. Best, Rik

[@barbaraziarnowski2104]

My Slovak mother made these with leftover mashed potatoes and flour, very similar to your recipe. Delicious 😊

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@Rachel-gd7mx]

Thats monday sorted . Spuds from the allotment . Have mega crop . I cook em all sorts of ways + freeze so glad u said freeze. I love veg boxes that are sometimes available in supermarkets £1.50 bargain . Never owt wrong with em . Use straight away makes ton of meal freeze ready for when needed . Feel like won lottery when get good box

[@BackyardChef]

Agreed. Thank you. Best, Rik

[@grahamturner5963]

My mother made these regularly for our Sunday fry up 👍 She sometimes added onion or bacon bits. Always tasty

[@BackyardChef]

Amazing! Thank you. Best, Rik

[@annmartin5347]

Scallions, otherwise known as spring onions. My Mum adds them to the mash first.

[@mallon201]

Always fried in the pan after the bacon fat for extra flavour, they will soak up a lot of fat so don't put too much in the pan.

[@kimlockhart7727]

I learned how to make "Tattie Scones" when I was a young boy, I'm 68 now, my father would take leftover cold mashed tatties, which were a rarity with three growing boys, and mix in some flour, roll it out until it was about 1/4" thick circle, then cut it into triangles, and dry griddle them. We would have them with butter, salt, and pepper, rolled up like a croissant, and sometimes with fried bacon. Next time I will try your method, and make mine thicker.

[@BackyardChef]

Thank you. Best, Rik

[@tristanbuckoke9121]

Rik . I'm so glad I found your channel. Absolutely loved the recipes. I've been cooking up a storm . Cheers mate from Australia 🇦🇺

[@fayemurphy7638]

Australia 🇦🇺 here also. Melbourne

[@johnanthony6214]

Brilliant anyone watching who hasnt tried these with breakfast will be suprised how nice they are

[@BackyardChef]

Thank you. Best, Rik

[@johnanthony6214]

@@BackyardChef rik could you possibly do a dinasour pasty when you get a chance .They are all flaky ones now ,I very much enjoy your channel

[@BackyardChef]

Thank you. Best, Rik@@johnanthony6214

[@carolyoung9661]

I’ve said it before Rick and I’ll say it again , you should be on the telly with your own tv show .

[@BackyardChef]

Thanks. I'm no sure about that one. I like most of the folks on here. Thank you 😋 Best, Rik

[@carolyoung9661]

@@BackyardChef All the tv chefs have KZbin channels.

[@shadowsthunder7332]

Thank you for sharing, my husband is Irish and I love cooking new dishes!!!

[@BackyardChef]

Thank you. Best, Rik

[@WorldOfWonder66]

Thank you for this wonderful video. I'm an old Irish southern woman in the USA and I love these tops with warm soft salted beans

[@BackyardChef]

Thank you. Best, Rik

[@ladyloneill]

What a treasure you are! Live the farl; going to make them tonight. No stress cooking! Always a pleasure to watch you.

[@BackyardChef]

Thank you. Best, Rik

[@Hoffenditty2081]

This is my first time seeing your videos. I really enjoy your teaching.

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@pamelataylor3537]

I used to make these all the time when my kids were younger. Now seeing you make these has made me remember so I’ll be making therm again now. Yummo, now I’ve got a craving for them.

[@BackyardChef]

Thank you. Best, Rik

[@marjorieorveau6707]

So simple, but so delicious! That's British cuisine!! Note to other 'grande cuisines' of the world; we had other stuff to do....

[@BackyardChef]

Thank you. Best, Rik

[@sweethearteu]

Lots of English food is lovely!💜💜 (Mind, my Mum is an Amazing cook. Gordon has nothing on my Mum - he wishes he could do what she does with duck, or beef or chicken!🤗💜🙏💜🇬🇧💜

[@BackyardChef]

Sounds amazing. Thank you. Best, Rik@@sweethearteu

[@laurawoodford1225]

Potatoes sure are a big component of food of Great Britain and Ireland

[@chesca7295]

Pretty sure they are in all countries that can grow them as they are cheap and hardy and versatile

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

One of the best worldwide ingredients I reckon. Potatoes, chips, fries, crisps/chips. Even dry flakes. Thank you. Best, Rik

[@shannonrobinson262]

I never waste potatoes with eyes… I plant them in the garden. Homegrown potatoes are amazing.

[@BackyardChef]

Yes they are! Thank you. Best, Rik

[@andrewcarter4936]

LOOK IN THERE😀 love your channel rik and the traditional recipes and its made in a way thats easy to follow and anyone can have a go at doing with simple everyday ingredients well done.🙂

[@BackyardChef]

Thanks so much. Thank you. Best, Rik

[@user-he9or6bt6i]

Many thanks & you've brought back lots of memories❤ My late Mum used to make these & then I did. I grow my own potatoes in New Zealand with comfrey & have dug most of them now. Years ago when staying with a Northern Irish family, the mother made potato cakes & soda bread for me. I've also made potato latkes with onion & sometimes added left over veges. Very versatile & delectable. We've just had St Patrick's Day in NZ ☘ Top o' the mornin' tae ye & I've picked dear wee shamrocks in Limerick. Blessings! 😊

[@BackyardChef]

Thank you. Best, Rik

[@joniangelsrreal6262]

👁👁 so happy I discovered this channel …who knew…? Happy to drop by…👏👏

[@BackyardChef]

Welcome!! Thank you. Best, Rik

[@janelloyd4332]

Living in West Cork I can see why you enjoyed your time here...and you took away some great recipes and memories

[@BackyardChef]

I did indeed! I absolutely love the place. Always a special place. Thank you. Best, Rik

[@qualqui]

I've heard of Potato bread but never these Irish Potato Bread Farls, there's something about the potato that is alluring, I guess no matter the country but if you descend from an Irishman or woman, its in your genes, this love for potato everything! 😂Love my potato as fries, steamed, mashed and as a filling in crispy fried corn tortilla tacos, so now I'll be trying my hand at making these yummy farls! Thank you for sharing Backyard Chef, 👍and 👋greetings from Mexico from the great-great grandson of an Irish lad with the lastname Scanlan. 😋🥔

[@BackyardChef]

Thank you. Best, Rik

[@pathopewell1814]

I too love potatoes, in any form. Have grown them years ago, hard work but well worth it. I love this presenter's no nonsense approach to cooking. I am not a good cook myself so appreciate these videos very much.

[@user-so2ov1wr1o]

Same as poataoe bread.

[@BackyardChef]

Thank you. Best, Rik@@user-so2ov1wr1o

[@mallon201]

These are not farls they are potato bread, they even have nicknames depending on where in Ireland you live, e.g., fadge or slim, but mostly called potato bread. Farls are used to describe a type of Irish soda bread. It's about the size of a medium plate and about at least an inch thick, when put flat onto a griddle to cook it is immediately quartered and slightly separated in the pan, each of these quarters is referred to as a farl.

[@smallmeadow1]

My husband is from the highlands of Guatemala. They grow red potatoes there. I have filled bell peppers with a mix of mashed potato and masa harina de maiz (corn flour for tortillas) to make kind of a creamy pudding like fill. I'll have to try making some farls with wheat flour and some with masa harina de maiz. Your farls remind me a bit of papusas which are the masa harina de maiz with fillings inside such as mashed beans, cheese.

[@BackyardChef]

Thank you. Best, Rik

[@lindathomas9780]

Southern U.S. here, my mother made these too! She'd add in a beaten egg as well. I make them for the offspring now. This video has me hungry! I think I need this for breakfast soon.

[@BackyardChef]

Thank you. Best, Rik

[@kaleidoscope8743]

US Irish/Scottish decendent here. We planted sprouting potatoes. Just cut the potato so each chunk has an eye. Mom made potato cakes out of leftover mashed potatoes from the night before. She never cooked sprouting potatoes. They went to the garden to make new potato plants.

[@BackyardChef]

Thank you. Best, Rik

[@lilliankeane5731]

Thanks Rik, I haven’t made them in ages, you inspire me 😂 I love your laid back attitude to food preparation while at the same it’s clear you know what you are doing. Brilliant! 👍.

[@BackyardChef]

Thank you. Best, Rik

[@JaniceVineyard-kf6wm]

My grandma made this, good simple foods are so yummy, thank you for it all.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@lizhannah8412]

AMAZING! And the egg finishes it off. The family's coming on Mother's Day. I'm going to make pizzas. I can't wait to see their faces. Thank you so much, Rik.

[@BackyardChef]

Ha ha ha, I just love your comment. Ha ha ha. Thank you. Best, Rik

[@lizhannah8412]

@BackyardChef No, really. They'll be like, "How did you come up with this?". I'm going to have to be honest and tell them about your channel. I'm not as clever as they think I am.

[@j.e.m.7182]

I was reading up on full Irish breakfasts a few weeks ago and was tempted to try potato farls after reading about them. Now that you've uploaded a video about it and I have all of the ingredients just lying around I have no excuse not to make it 🤣

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@user-fj9pg6ld8k]

My mum and my nan both made a very similar potato cake called Norfolk Potato Cakes (we are obviously from Norfolk) and they are baked. I have now spent many years in South Africa and the potato cakes are a regular side dish with a South African Braai.

[@BackyardChef]

Thank you. Love to SA. Best, Rik

[@StephenKelly-ey6ne]

A man after my own heart I love potato bread and butter eat straight off the griddle and put a piece of butter on and eat beautiful.

[@BackyardChef]

Thank you. Best, Rik

[@libbysevicke-jones3160]

My mum made these in the day. With 7 kids she had no patience with any one of us in the kitchen. My cooking skills were not worth talking about when l got married, except to say the pigs were well feed. I tried so hard to make these and failed. Thank you for this video 👍 yum yum

[@BackyardChef]

Thank you. Best, Rik

[@lacalbastru650]

Hi, Rik! Thank you for reminding me to cook this. A "true" Transylvanian here. I am always fascinated to see similar foods cooked from common ingredient. There is a finite way to cook simply. My family used to prepare these in two ways: like your recipe (and yes, potatoes must be as hot as possible), served with gravy or meatballs simmered in tomato sauce, or as dessert (sweetened and served with cream/sour cream and preserves). I am sure my husband will be happy I found and subscribed to your channel. Happy cooking and all the best.

[@BackyardChef]

Wow! Thank you for joining me on here. Love to hear about your recipes. Thank you. Best, Rik

[@debiesubaugher]

These look so incredibly tasty and you've got so much wonderful practical common sense 👍🏻

[@BackyardChef]

Thank you. Best, Rik

[@creatiffy]

I discovered your channel when I got my Hysapienta oven bought to me as a gift .I follow all your recipes since them I love everyone of them .The only problem is after watching them and you digging in as you may say you are making me hungry

[@BackyardChef]

Thank you. Best, Rik

[@chrismmmm7776]

Thanks Rik We Irish love ya here in Texas God bless you all brother's and sisters

[@BackyardChef]

Thank you. Love to Texas. Best, Rik

[@naiad473]

I made these. And...they were fantastic. I couldn't believe how velvety they were. I crowned mine, with aplomb, poached eggs. Am now binge-watching your vids. Also am a big fan of the counter-top air-fryer ovens which have saved me so much in electrics but really are superior cookers. Thank you, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@heatherstjohn3115]

Used to eat these when I was wee....absolutely lush

[@BackyardChef]

Thank you. Best, Rik

[@davidmurphy816]

So simple to make, a great way of using up your old spuds & utterly delicious, also freeze brilliantly!👍 Refried addition to a cooked Irish/Scottish breakfast accompanied by bacon, links & square sausage, black pudding, mushrooms, fried egg & tomato, & accompanied by a nice big pot of tea 🫖 = culinary nirvana!😋🥰😂 Cheers Rik & thanks - as always for sharing!👨‍🍳👌🙏

[@BackyardChef]

Wow! Thank you, David. Appreciated. Thank you. Best, Rik

[@ShesThe1yup]

I am Aussie/Dutch I used to have these at my friends house (who is Irish) growing up we slathered them in Tomato sauce GOSH they were soooooo good, now 30 yrs later, I have Nostalgia so Im going to make them soon xo

[@BackyardChef]

Thank you. Best, Rik

[@dalspartan]

Part of my family was from Skibbereen, the epicenter of the Famine. Visited there two years ago, I’d highly recommend Apple Annie’s bakery! Lovely village.

[@BackyardChef]

Good to know! Thank you. Best, Rik

[@melanytodd2929]

Ah, Rik. A lovely recipe ❣ Thank you. I made these while listening to your video on replay... you have such a gorgeous voice❣🤗

[@BackyardChef]

Wow! Thank you. Best, Rik

[@racheldebasitis8184]

I'm so glad you mentioned that these freeze well - thank you! I'll have to make a batch. It may not be authentic, but I may try sautéing some finely chopped onion and putting that in the dough, and seeing how that comes out. I knew I picked up potatoes today at the farmers' market for a reason!

[@BackyardChef]

Great Idea! Many do. Thank you. Best, Rik

[@ritamills3417]

I grew up poor. We grew all our food and hunted our meat. My mama used to make potato pancakes sometimes with supper. It was a real treat and so good! There's no way you can prepare a potato that I will not eat! Love em any way you nake em.

[@BackyardChef]

Thanks for sharing!! I agree. Thank you. Best, Rik

[@Lynnbud]

I'm a Scot living in the US for years now, but my mom and gran used to make tattie scones with the leftover mashed potatoes. They were the best we would usually have them for breakfast.

[@BackyardChef]

Thank you. Best, Rik

[@liserjones8465]

I absolutely love your channel! I am going to make these next time I have potatoes that would normally go in the compost!

[@BackyardChef]

Thank you 😋 Best, Rik

[@carmelaseverino681]

I love potatoes in any way,shape or form! This looks absolutely delicious ❤

[@BackyardChef]

Thank you. Best, Rik

[@JillSzlapak]

I would never throw away potatoes that look like that. They look fine to me..😊

[@BackyardChef]

Thank you very much. Appreciated. Best, Rik

[@janwong9437]

Lovely with smoked streaky bacon and a couple of poached eggs 👍 not forgetting a cup of Yorkshire tea yummy

[@BackyardChef]

Yes! Thank you. Best, Rik

[@yvonnemarshall7416]

Absoluteley Delicious Irish potatoe cakes Thank you . Yvonne mullion Cornwall England

[@BackyardChef]

Thank you. Best. Rik

[@esthersnyman1238]

I just love your recipes. Thank you Rik. Blessings from South Africa

[@BackyardChef]

Thank you. Love to SA. Best, Rik

[@cheeseypeas]

I'm from Lancashire England. We make these but smaller, love them with bacon and eggs

[@BackyardChef]

Thank you. Best, Rik

[@maxaranguiz-peterson2323]

I recognize some as Irish Cooking and Recipes. There are others that are more universal, which is hard to point out the country of origin. I love the Guiness Irish Stew, and the soda bread, which I consider authentic Irish food.

[@BackyardChef]

Thank you. Best, Rik

[@annereidy7981]

Another great one, thank you. Lovely with so many other things, so versatile.

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@Patricia-ic4ee]

Lovely with bacon and eggs, thanks for sharing, they look very nice.

[@BackyardChef]

Thank you. Best, Rik

[@lindaelizabethcole3675]

great tips about no more sizzling , I personally love Red Roosters , sold by LIDL or The Co-op , great all rounder , never made potato bread , ashamed to say , even though from Belfast , you make it look so easy peasy , great tips , you are so chilled , nice man , when I go over to Scotland where my caravan is , I buy Simpsons oaten tattie scones , thats what they call them , made very thin , with pinhead oatmeal , I adore them cold , with a bit of mature cheddar cheese , yummie !! As for touring Ireland , down South as we know it , love it down around Skibbereen , Kinsale , Clonakilty , Schull etc., wonderful memories of magnificent holidays all around Ireland in our touring caravan , I lost my dearly beloved 7 years ago , after 34 great years together , met and married all within 6 months , great guy , sorely , sorely missed , sob , try listening to the music of Davy Spillane , Midnight Walker on KZbin , it will transform you right back to that favourite holiday of yours , his music is so ethereal , spine chilling and truly magical , new to your channel , great recipe , thanks for sharing , big man 😊

[@BackyardChef]

Thank you. Best, Rik

[@jayroland9481]

My dad (a Sheffielder) used to make these as a 'treat' for us kids, they were delightful with a bit of tomato ketchup. BTW, he ALWAYS mashed with a fork even though we had a masher! I've made my own version but I always add fine ground white pepper (black doesn't quite work) and a raw egg or two depending on the quantity of mash.

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@kez433]

Hi Rik. Thanks for another great recipe. I love watching your channel. This reminds me of a recipe for cream donuts I saw somewhere, they used mashed potato in the dough and it made the donuts fluffy. I made your malt loaf and treacle tart last night. Turned out great. Thankyou for your amazing channel. I find you relaxing to watch and easy to follow. Godbless.😊

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@christenascott5280]

You’re my kind of chef! Lots of BUTTER! Yum

[@BackyardChef]

Thank you 😋 Best, Rik