Potato farls with bacon

Method

Peel and boil the potatoes in salted water until tender, then drain thoroughly and mash with butter whilst still warm. Work in the flour gradually to form a soft dough, being careful not to overwork it. Turn the dough onto a lightly floured surface and roll out to about 5mm thickness, then cut into triangular farls. Heat oil in a griddle or heavy frying pan and cook the farls for 3-4 minutes each side until golden and crispy. Meanwhile, grill or fry the bacon rashers until crispy. Serve the hot potato farls with the bacon rashers on the side, traditionally with butter and a full Ulster fry.