Sides & Snacks Breakfast & Brunch

Crispy Potato Farls

Golden, crispy potato farls made from leftover champ, dry-fried until toasted. A traditional Northern Irish staple that's simple to make and wonderfully satisfying.

By Ricky Robinson Updated November 3, 2026

Potato farls are about as Northern Irish as it gets. They've been made here for generations, and the basic method hasn't really changed because it doesn't need to. You take leftover champ or mashed potato, work in a little flour and baking powder, shape the dough into circles, cut them into quarters, and dry-fry them until they're golden and slightly crisp on the outside with a soft, pillowy centre. It's one of those recipes where the simplicity is the point.

The best potato farls come from good leftover champ. The spring onion in champ adds a gentle savouriness that plain mash doesn't quite match, though either works perfectly well.

The flour quantity here is a guide rather than a rule. Leftover mash varies in moisture depending on how it was made and how long it's been in the fridge, so you may need a little more or a little less. Add it gradually and stop when the dough just comes together and no longer sticks to your hands. Overworking the dough will toughen the farls, so keep the kneading brief.

Crispy Potato Farls recipe image
Crispy Potato Farls

Dry-frying is the traditional method for potato farls, and it's worth sticking to. A lightly floured, heavy-bottomed pan over medium heat gives you that distinctive toasted, slightly spotted finish without any greasiness. Cast iron works especially well if you have it. The farls don't need much attention once they're in the pan. Leave them alone for a few minutes until the underside has coloured, then flip them once and let the other side catch up.

This recipe makes eight farls, which is enough for four people as a side. If you're serving them as part of a cooked breakfast, two farls per person alongside eggs and bacon is about right. They're also good on their own straight from the pan with a bit of butter. Leftovers reheat well in a dry pan or under the grill, and they keep in the fridge for a few days without any issue. It's the kind of recipe that's useful to have in your back pocket when you've got mash left over from the night before and don't want to waste it.

Crispy Potato Farls

Champ Potato Ulster fry
Total Time 25 min
Servings 4 servings
Calories 166 cal
Protein 4g

Ingredients

Equipment Needed

  • Knife
  • Heavy-Bottomed Pan
  • Large Mixing Bowl
  • Chopping Board

Instructions

  1. 1
    In a small bowl, mix together the plain flour, baking powder, salt, and black pepper until evenly combined. Set aside.
  2. 2
    Place your leftover champ in a large mixing bowl. Sift in the flour mixture and stir until the flour is fully incorporated. If the dough feels very sticky, add more flour one tablespoon at a time until it comes away from the sides of the bowl.
  3. 3
    Turn the dough out onto a generously floured surface. Knead it gently just until it forms a smooth ball. Divide the dough into two equal portions.
  4. 4
    Pat each ball down into a flat circle about 1cm (½ inch) thick. Use a knife to cut each circle into quarters (these triangles are the "farls").
  5. 5
    Heat a heavy-bottomed pan over medium heat. Dust the pan with a little flour and dry-fry the farls for 3-5 minutes per side until they have golden-brown toasted spots.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store any leftover farls in an airtight container in the refrigerator for up to 3 days. Reheat in a dry pan over medium heat for a couple of minutes per side, or pop them under the grill until warmed through and crispy again.

Plate it up

Serving Suggestions

Potato farls are a traditional part of an Ulster Fry alongside sausages, bacon, eggs, and soda bread. They're also great on their own with a generous spread of butter, or served as a side dish with soup or stew.

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