Ingredients
Method
- Peel the potatoes, cut them into large pieces, and boil in well-salted water until they break apart easily when pierced. Drain thoroughly and allow excess steam to escape before mashing smoothly with butter, salt, and pepper, then let cool completely.
- Add the flour, baking powder, baking soda, and sliced green onions to the cooled mash and stir until a soft dough forms that pulls cleanly from the bowl, adjusting with milk or flour as needed.
- Divide the dough into two equal portions and gently roll each into a ball without overworking.
- Dust a work surface with flour, flatten one dough ball into a thick round about one inch high, and slice into four even wedges.
- Heat a dry skillet over medium heat and cook the farls for several minutes until golden spots appear underneath, cover briefly to help them rise, then flip and cook until fully set and lightly browned; repeat with remaining dough.
Nutrition
Notes
Simple ingredients come together to create a deeply nostalgic comfort food that tastes like home and heritage.