Similar to Soda Farls, Potato Farls were traditionally baked over a griddle. The name of Potato Farls comes from using Potato Flakes within the recipe as left over potatoes from the family meals were used rather than wasted.
Traditionally eaten in Northern Ireland as part of an Ulster Fry, Potato Farls are placed in the Frying pan after the bacon and sausages to soak up their juices without adding extra oil.
Partially Reconstituted Dried Potato (90%), Wheat Flour, Vegetable Oil, Salt, Preservatives (E282, E202), Emulsifier (E471), Stabiliser (E450), Colour (E160a).
Allergies: Contains Wheat (Gluten)
| Typical Composition | Per 100g Provides | Per Potato Farl (60g) Provides |
| Energy | 715 kJ / 169 kCal | 429 kJ / 101 kCal |
| Protein | 3.1g | 1.9g |
Carbohydrate of which sugars | 35.9g 10.6g | 21.5g 6.4g |
Fat of which saturates mono-unsaturates poly-unsaturates | 1.4g 0.2g 0.9g 0.4g | 0.8g 0.1g 0.5g 0.2g |
| Fibre | 2.5g | 1.5g |
| Sodium | 0.44g | 0.26g |
| Equivalent of Salt | 1.125g | 0.7g |