IRISH POTATO CAKES: THE FAMOUS TATIE FARL

As a child, I remember these delicious concoctions on their own, with sweet butter spread on them cold, or fried with bacon and egg. The little independent bakeries made and sold their own, fresh every day, the bigger companies packaged them in fours, wrapped in cellophane, so they did not stay fresh for long. They are indeed best eaten on the day you make them. These are a nostalgia trip for me, but also a tasty recipe to make and enjoy. I got it from a lady in her nineties, who loved the word 'nice', suggesting to me that for her, tatie farls meant happy memories too. In reality, they are not difficult to make, and very tasty to eat.

INGREDIENTS: (4-6 wedge shaped cakes)

3 medium boiled potatoes, hot.
3 dessert spoons of plain flour
1 ounce of butter
Good pinch of salt.

METHOD:

Mash potatoes (nicely with butter), then add the salt to the flour and knead this into the potatoes.

Have a griddle or heavy-bottomed pan heating on a (nice) low heat, and not greased at all.

Roll out the mixture into a smooth, quarter inch thick pastry. Cut into triangles, the authentic farl shape.

Cook on the griddle or pan for about five minutes, or until the cooked side is (nice) and brown.

Turn over and repeat the process, making sure to keep that heat low so they don't burn, though I admit to actually liking them slightly burned.

There, you have your Irish potato farls, simple, easy an so 'nice' with bacon, sausage or just plain butter. When cold, I like to toast them with a little grated cheese. Oh for the old and simpler days, when easy food was fresh and tasted good. You should have no problem creating this dish, and possibly bring back some happy memories too. Slainte.

Learn more about this author, Dolores Moore.
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