Red onion, sage, blue cheese and potato farls

Name: Red onion, sage, blue cheese and potato farls recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 250g large white potatoes, peeled, cut into large chunks; 25g unsalted butter; 1 red onion, thinly sliced; 1/4 bunch sage leaves, finely chopped, plus the flowers if available; 40g plain flour; 100g blue cheese, crumbled; 1/4 tsp baking powder; Extra virgin olive oil, to drizzle; Fried eggs & roast tomatoes, to serve (optional)

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Red onion, sage, blue cheese and potato farls

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by Gill Meller

Jun 04, 2020

“Farls are traditional Irish fare, sort of leavened fried potato cakes (what’s not to like there?)" - Gill Meller. This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

250g large white potatoes, peeled, cut into large chunks
25g unsalted butter
1 red onion, thinly sliced
1/4 bunch sage leaves, finely chopped, plus the flowers if available
40g plain flour
100g blue cheese, crumbled
1/4 tsp baking powder
Extra virgin olive oil, to drizzle
Fried eggs & roast tomatoes, to serve (optional)

Method

1.

Place the potato pieces in a medium saucepan and cover with salted water. Bring to the boil, then reduce the heat and simmer for about 20 minutes or until tender. Drain and allow the potatoes to steam off for a few minutes in the colander, then tip them back into the pan and mash them with half the butter.
2.

Meanwhile, heat a frypan over a medium heat. Add the remaining butter, followed by the sliced onion and a little salt and pepper. Cook for 6-8 minutes until beginning to soften. Add the sage leaves, stir well and remove from the heat to cool.
3.

Add the flour, blue cheese, baking powder and softened onion to the potato, season well with salt and pepper and mix to combine.
4.

Shape the potato dough into a round that measures about 16cm in diameter, then cut into 4 quarters. Wipe out the onion pan and return it to a medium heat with a drizzle of extra olive oil.
5.

Lay the quarters in the pan and cook for 4-5 minutes on each side or until golden brown. The farls are delicious topped with fried eggs and roasted tomatoes.