Northern Ireland has a superb accompaniment to their breakfast dishes that truly supersedes hash browns, and that is the Farl. While there is no general consensus on the preparation of this recipe, it is generally agreed that it is a type of potato bread with leftover (or freshly cooked) mashed potatoes.
Some families will bake them and cut into wedges while some prefer the method below, resulting in a much crispier side dish. I have also added a little “somethin’ somethin'” in the way of beans.
Although baked beans aren’t part of the traditional breakfast Farls accompany, I adore the flavor and substance this extra protein gives and I think you will too.
1/2 cupmashed potatoes
1/2 cupprepared baked beans, mashed*
6 tablespoonsflour, plus extra for rolling out
1 teaspoonbaking powder
1/4 teaspoonbrown sugar
1/4 teaspoon eachsalt, black pepper and nutmeg
Nonstick cooking spray
Place all ingredients, except cooking spray, in a large bowl and mix very well. Liberally flour work surface and transfer potato "dough" to your surface.
Knead just for a second for it to barely come together.
Roll out to 1/2-inch in thickness and cut out as many Farls as you can, in any size you desire and even into squares.
Grease a large skillet with nonstick cooking spray and place over medium heat. When hot, add Farls, cover and reduce heat to medium-low.
Let cook 68 minutes, or until well browned. Flip each over, cover again and continue cooking until browned on the other side, another 68 minutes.
Remove to serve hot.
*Scoop out the beans proportional to the liquid it is in.