Peel and chop your potatoes, then weigh them for accuracy.

Steam or boil the cubed potatoes in a medium pot until tender, about 20-25 minutes.

Remove the potatoes from the pot and place them in a sieve over a bowl to dry for 5 minutes.

While still hot, pass the potatoes through a sieve for a light, fluffy texture. Alternatively, use a ricer or masher.

Add flour, salt, pepper, and melted butter to the potatoes. Stir until the dough forms a ball.

Transfer the dough onto a lightly floured surface and flatten it into an 8-inch round disc.

Using a large knife, cut the disc into 6 pieces.

Heat a large frying pan over medium heat and melt a generous amount of butter.

Carefully add the potato farls and cook for 5 minutes or until golden brown.

Flip and cook for another 4-5 minutes until crispy on the outside and fluffy inside.

Serve immediately while hot as part of a traditional Irish breakfast or on their own.