A new month marks the occasion to make changes, to reinforce or adopt new resolutions. One of my biggest challenges recently has been to work harder at eating everything that is in my fridge before I go and buy more. Not that I don't do that for the most part, but I have been really lazy when it comes to prepare food in advance, and then what happens is that I am very tired when I come back from work to even make proper dinner. I did finally force myself to start meal prepping again, and last week was the first week spent eating mostly at home. I say mostly because I did go out to eat twice last week (birthday celebration, anyone?). But now I really need to refocus my attention and proceed with the meal planning!

Anyway, recently we got so much potatoes with my friend Lyna that I was worried it would go bad. But I haven't really been in the mood for baked potato, or potato period. So when I saw Laura's post on potato farls (ndlr: also known as potato cake or potato bread and are a Northern Irish dish), I wanted to try them for myself. The only problem I found with her recipe was that it required frying! I am not too big on frying things around here; if I can bake it, I will without any doubt revert to that option. I sat in my kitchen thinking whether or not I should try to make farls for myself or not. I came to the same conclusion I always do: I should try to bake it. In order to accommodate the baking standard, I modified Laura's recipe (pretty heavily I must say) and was happy to see that the farls came out well done and tasted delicious!

Makes about 50 potato farls

  • 3 cups of mashed potatoes*
  • 3 eggs, beaten
  • 1/2 cup of flour
  • 1/2 tsp of baking powder
  • 1/2 tsp salt
  • 3 Tbsps of Italian style bread crumbs
  • 1/3 cup of 0% plain Greek yogurt
  • Heat oven to 375 degrees
  • Line a large baking sheet with parchment paper.
  • Stir into the mashed potatoes the Greek yogurt. Stir in the beaten eggs, flour, baking powder, salt.
  • Using a spoon, spead the potato mixture into 1/2 inches circles on the lines baking sheet. Sprinkle the tops with bread crumbs
  • Bake for 20-30 minutes or until golden brown.
* If you do not have already premade mashed potatoes, you will first need to prepare your mashed potatoes. To do so, bring about 3 big potatoes to boil and then lower the fire and cook until potatoes are ready. Remove from fire and drain the water. Add 1/2 cup of unsalted butter. Mash the potatoes with the butter and salt and pepper to taste. Proceed with the remainder of the recipe.
** Keep the left over farls in an airtight container in the refrigerator
*** I found that toasting the potato farls in a convection oven gave them a nice crisp, which is delicious!
**** These farls go super well with eggs in the morning! Try them with sunny side up eggs, or an omelet. AWESOMENESS!


  1. This looks so yummy! And I love your new blog design!


  2. Just added this to my "must make" list!!!!


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