Similar to Soda Farls, Potato Farls were traditionally baked over a griddle. In the past, famalies would combine the potatoes left over from the evening meal with flour and buttermilk to ensure no food was left to waste.
Traditionally eaten in Northern Ireland as part of an Ulster Fry, Potato Farls are placed in the frying pan after the bacon and sauages to soak up the juices without adding extra oil.
Partially Reconstituted Dried Potato, Wheat Flour, Vegetable Oil, Salt, Preservatives (Calcium Propionate, Potassium Sorbate), Emulsifier (Mono-and-Diglycerides of Fatty Acids), Stabiliser (Disodium Diphosphate), Colour (Beta-Carotene).
| Typical Composition | 100g Provides | Potato Farl (60g) Provides |
| Energy | 715kJ / 169kcal | 429kJ / 101kcal |
| Protein | 3.1g | 1.9g |
| Carbohydrate of which sugars |
35.9g 10.6g |
21.5g 6.4g |
| Fat of which saturates mono-unsaturates polyunsaturates |
1.4g 0.2g 0.9g 0.4g |
0.8g 0.1g 0.5g 0.2g |
| Fibre | 2.5g | 1.5g |
| Sodium | 0.6g | 0.4g |
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