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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.

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4 Potato Farls

Ingredients

Partially Reconstituted Dried Potato (90%), Wheat Flour, Vegetable Oil, Salt, Preservatives (E282, E202), Emulsifier (E471), Stabiliser (E450), Colour (E160a).

Allergies: Contains Wheat (Gluten)

Nutritional Information

Typical CompositionPer 100g ProvidesPer Potato Farl (60g) Provides
Energy715 kJ / 169 kCal429 kJ / 101 kCal
Protein3.1g1.9g

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

Fibre2.5g1.5g
Sodium0.44g0.26g
Equivalent of Salt1.125g0.7g