Mashed potato breakfast farls
These potato farls from Laura Goodman’s utterly indulgent book — Carbs — are the (almost) latkes you can eat for breakfast. Once you’ve mashed the potatoes, they’re pretty simple to prepare, and perfect with a poached egg or two and some baked beans. Start each Chanukah day as you mean to go on. Or serve them for brunch with smoked salmon and crème fraiche.
Serves 2
INGREDIENTS:
250g potatoes (King Edwards, Maris Pipers or Russets, ideally)
25g unsalted butter, plus extra for frying
50g plain flour, plus extra for dusting
Salt and pepper Poached eggs, to serve
METHOD:
Peel your potatoes, cut into chunks, and boil them. When they are nice and soft but not falling apart, drain them and return them to their empty, hot pot (off the heat).
Add the butter and lots of salt and pepper. Mash away! Once your mash is smooth, fold in the flour with a spatula, until you’ve got a dough that comes away from the sides of the pan.
Check the seasoning and adjust if necessary.
Flour your hands and mould the dough into a ball.
Transfer to a well-floured worktop (you’re working with mashed potato so it’s going to be sticky), sprinkle some flour on top of the dough, and pat it into a circle or oval that’s about 1cm thick. Cut this into 4 quarters.
Heat a generous pat of butter in a frying pan over a medium heat. When the butter’s bubbling, transfer the farls to the pan using a fish slice
Fry for 3 minutes on each side, or until they’re really golden.
Serve them with eggs, any of your other fry-up faves, and some tomato relish.
Recipe adapted from Carbs by Laura Goodman (Quadrille) £15)