Breakfast · Irish
Irish potato farls with eggs and grilled tomato
Soft pan-cooked potato bread wedges with scrambled eggs and grilled tomatoes, a lighter Ulster fry.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 2 plates- 300 g russet potatoes, peeled and diced
- 50 g all-purpose flour
- 10 g butter
- 1/4 tsp salt
- 4 large eggs
- 60 ml whole milk
- 200 g tomatoes, halved
- 1 tsp vegetable oil
- 5 g fresh chives, snipped
- 1/4 tsp black pepper
Method
Boil the potatoes for 12 minutes until tender, drain well and mash with the butter and salt.
Work in the flour to make a soft dough, pat into a 20 cm round about 1 cm thick and cut into four wedges.
Cook the farls in a dry non-stick pan over medium heat for 4 minutes a side, until golden. Keep warm.
Brush the tomatoes with oil and grill or pan-fry, cut side down, for 4 minutes.
Whisk the eggs with the milk and pepper and scramble gently over low heat. Serve with the farls and tomatoes, topped with chives.