Pic of Potato bread (farls) with leeks and bacon

Potato bread (farls) with leeks and bacon

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Meat mains

Potato bread (farls) with leeks and bacon

Main Serves 4 40 min
This traditional potato bread can be served for breakfast with sausages, bacon and eggs, or with butter and jam, or like this with the leeks and bacon for a light supper. Add a poached egg if you want to make it more substantial, or if you are vegetarian.


  • 500g potatoes, peeled and diced
  • 50g butter, plus a little extra for frying
  • 1 tsp salt
  • 100g plain flour, plus extra for dusting
  • 2 large leeks
  • 8 bacon rashers; smoked streaky is good, but use whichever you prefer


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    In a large pan of salted boiling water, cook the potatoes until tender (about 10 minutes). Drain and mash; use a potato ricer if you have one, as you want the mash to be as smooth as possible.
  • Step 2

    Place the mash in a large bowl while still warm, stir in the butter and the salt. Once all the butter has melted and combined, add the plain flour and stir to combine. On a lightly floured work surface, gently roll the potato mixture to a circle the size of a large dinner plate (about 9 inches). Lightly dust the top with flour and cut into eight triangles.
  • Step 3

    In a frying pan, heat a little more butter and fry the leeks and bacon until cooked through. While the leeks are frying, dust the inside of a heavy based non-stick frying pan with just enough flour to coat.
  • Step 4

    Heat over a low to medium heat until the flour is just starting to colour, then add the potato triangles, frying each one for about 2-3 minutes on each side, until golden.
  • Step 5

    Cook them in batches and keep them somewhere warm if your pan is not large enough to hold them all. Serve with the leeks and bacon.

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