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Reviewed: Mar. 17, 2008

didn't turn out right at all. would not make again. seems like they need more flour.

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LANGSTON28

	Cooking Level: Intermediate Home Town: Wayne, Michigan, USA Living In: Romulus, Michigan, USA
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Reviewed: Mar. 16, 2008

These were delicious! I added a little onion powder to the dough mixture - this was a BIG help! I used bacon grease to fry the second batch instead of using flour - this was also quite tasty. They were good either way, really... thanks for sharing!

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Kristen

	Cooking Level: Intermediate Home Town: Kinsman, Ohio, USA Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 8, 2008

These are delicious! I followed the PR's suggestion and doubled the butter and flour...mmmm...betcha can't eat just one!

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SJDOYLE

	Cooking Level: Intermediate Home Town: Halifax, Nova Scotia, Canada
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Reviewed: Mar. 24, 2007

I used about twice the flour butter and salt, and they turned out great. I also put a pat of butter on each piece before I served them, We all really liked them.

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3 users found this review helpful

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SUZYDOODLES

	Cooking Level: Expert Home Town: West Hartford, Connecticut, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Mar. 19, 2007

These potato pancakes don't have any flavor. I tried making them in a pan with flour, then I tried frying some of them in oil. The fried ones had a little flavor, but overall they were really blah.

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Kim Q

	Cooking Level: Beginning Home Town: York, Pennsylvania, USA
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Reviewed: Mar. 17, 2007

Made this on St Patricks Day as part of an Ulster Fry-up breakfast. My husband really liked them and my 4 year old daughter and I thought they were ok. The recipe was very easy but I did have to add quite a bit more flour than the recipe called for. Might try adding some onion and herbs next time.

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Edna

	Cooking Level: Intermediate Home Town: Marathon, Wisconsin, USA Living In: Saint Paul, Minnesota, USA
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Reviewed: Mar. 18, 2006

i made these for st pactricks day for my bf ... i did a mistake and added icing sugar and honey with them... dont try it ... the are ment to be salty!

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Terra

	Cooking Level: Beginning Home Town: Chilliwack, British Columbia, Canada Living In: Kelowna, British Columbia, Canada
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Reviewed: Mar. 10, 2006

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they really didn't achieve the light fluffy texture that farls should have. I think I'll try my luck with Ita's farl recipe that uses buttermilk.

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Caroline C

	Cooking Level: Expert
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Reviewed: Mar. 6, 2006

We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic!

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foodelicious

	Cooking Level: Intermediate Home Town: San Pedro, California, USA Living In: Seattle, Washington, USA
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