About the recipe Farls are delicious simply served hot from the pan with a sliver of butter (much like a crumpet). We prefer to make a meal of these deceptively simple potato scones with eggs with crispy edges and runny yolks and tender, buttered greens.If you have any mashed potatoes left over from a previous meal, this can be on the table in less than 20 minutes.
About the Recipe
Ingredients
- For the Potato Farls
- 250 g leftover, or freshly mashed Root Zero Potatoes
- 50 g Italian “00” flour
- ½ tsp Bicarbonate of soda
- Unsalted butter, for frying
- Salt and pepper to season
- To Serve
- 30 g Unsalted Butter
- 200 g Cavolo Nero Kale
- 2 tbsp Vegetable Oil
- 2 Eggs
- Juice of 1/2 a lemon
- Salt and pepper to season
Directions
- Tip the mashed potato into a mixing bowl, then sieve in the flour and bicarbonate of soda.
- Season with salt and pepper, then mix with lightly floured hands in the bowl until the mixture comes together as a dough.
- Lightly flour a work surface, then roll out the ball of dough until it’s roughly 20cm in diameter. Cut the dough into four equal triangles.
- Melt a knob of butter in a non-stick frying pan over a medium heat and fry the potato triangles for 3-4 minutes until golden underneath.
- Flip each one over, adding a little more butter to the pan if it starts to look dry and cook for another 3-4 minutes on the other side.
- Transfer the cooked farls onto warm plates and keep warm in a low oven while you cook the greens and eggs.
- Roughly tear the kale leaves, discarding the stalk, then rinse well.
- Melt the butter in the same pan you used to cook the farls (there’s no need to wash it up), then tip the cavolo nero into the pan. Cover with a lid and cook over a medium heat for 5 minutes until the kale is bright green and tender.
- Remove the lid and allow any excess moisture to evaporate on the heat before tossing the kale to coat it evenly in the butter and transfer to the plates in the oven.
- Wipe the same pan out with a kitchen towel and heat the oil over a medium high heat. When the surface of the oil is shimmering, allow it to continue to heat for another 15 seconds, then crack the eggs into the oil.
- Cook until the edges are crispy and the whites are just set, about 2-3 minutes.
- Use a slotted spatula to lift the eggs onto the farls, then squeeze a little lemon juice over the greens and farls. Season the eggs and greens with salt and pepper, then serve immediately.