Antrim Potato Farls with Fried Egg
Crispy golden potato farls fried in savoury bacon fat, served with crisp rashers and topped with a runny fried egg.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 1
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Saucepan
- •Potato masher
- •Frying pan
- •Rolling pin
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 27 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 485 kcal
Instructions
- 1
Boil peeled potato cubes in salted water until completely tender, about twelve minutes.
- 2
Drain thoroughly and mash with butter and salt until silky and free of lumps.
- 3
Add plain flour and baking powder, gently kneading into a soft, warm dough.
- 4
Roll dough out on a floured surface to one centimetre thickness.
- 5
Cut the round into four triangular farls using a floured knife.
- 6
Fry bacon rashers in a heavy frying pan over medium heat until crisp.
- 7
Remove bacon to a warm plate, keeping the rendered fat in the pan.
- 8
Add lard if needed, then fry potato farls until browned and crisp on both sides.
- 9
Crack the egg into the remaining hot fat alongside the farls.
- 10
Baste the egg white with hot fat until set with a runny yolk.
- 11
Layer the crisp farls and bacon onto a warm plate.
- 12
Top with the fried egg, cracked black pepper, and chopped scallions.
Chef's tips
Mash the potatoes whilst still piping hot to avoid a gluey dough. Do not overwork the potato dough or the farls will turn tough rather than tender.
Ingredient substitutions
- lard → vegetable oil or butter
- streaky bacon → dry-cured back bacon
- plain flour → gluten-free plain flour blend with xanthan gum
Storage
Store leftover dry-cooked farls in an airtight container in the fridge for up to two days.
Reheating
Reheat farls in a lightly greased frying pan over medium heat until crisp and piping hot.
Common mistakes to avoid
- •Using cold or watery mash, which makes the dough sticky and dense.
- •Frying over excessive heat, scorching the outside before the interior warms.
- •Skipping the bacon fat, which robs the farls of essential savoury crust flavour.
Serving suggestions
Cooked Antrim Potato Farls with Fried Egg?
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