- 500 g potato, peeled and boiled
- 2 T butter
- 120 g flour
- Salt, to taste
- 250 g Woolworths streaky wood-smoked bacon
- 100 g mascarpone
- 2 T maple syrup
Mash the boiled potatoes until smooth, then add the butter and mash again. Work in the flour and salt quickly but thoroughly and knead lightly.
Divide the mixture in half and roll each half into a circle about the size of a dinner plate.
Fry the bacon in a nonstick pan over a medium to high heat until the fat renders and the bacon is crispy. Remove the bacon from the pan, reserving the fat.
Fry the potato farl in the same pan for about 3 minutes on each side, or until golden. Add half the mascarpone and maple syrup and allow to melt and bubble. Remove from the heat and repeat with the other half of the potato farl dough, mascarpone and maple syrup. Remove from the heat and serve with the crispy bacon.
Cook's note: Native to Ireland this versatile plain potato bread – a scone/ bread/pancake hybrid – goes well with a slathering of butter and everything from jams to curries. But add potato, bacon, mascarpone and maple syrup, and you’ve got a pretty unforgettable breakfast. This is the perfect way to use up leftover mashed potato.