Begin by peeling and chopping the potatoes into uniform pieces. Steam or boil for 20-25 minutes until fork-tender.

While warm, pass the potatoes through a sieve or ricer to achieve a light and fluffy texture, ensuring no lumps.

In a bowl, combine the mashed potatoes with flour, sea salt, black pepper, and melted butter. Stir until it forms a soft dough.

On a floured surface, flatten the dough into an 8-inch round disc, about ½-inch thick. Cut into six wedges.

Heat a frying pan over medium heat with butter. Fry each farl for 5 minutes per side until golden brown.

Remove from skillet and drain on paper towels. Serve hot, ideally with eggs, tomatoes, and crispy bacon.