Peel and chop your potatoes and then weigh them for the recipe.

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

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

While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes.

Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.

Turn 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.

Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling.

Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown.

Flip them over and cook for another 4-5 minutes on the other side.

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