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Photo of Potato farls with poached eggs by WW

Potato farls with poached eggs

Total Time
45 min
15 min
30 min
Give your tastebuds a delicious wake up call with this tasty traditional Irish breakfast.



630 g, (buy 700g) peeled, chopped

Plain flour

30 g


4 medium

Cherry tomatoes

300 g, on the vine

Baby spinach

50 g, to serve

Oil spray

1 x 3 second spray(s)


  1. Cook the potatoes in boiling water for 15-20 minutes, or until tender. Drain, return to the pan and mash. Stir in the flour with a pinch of salt to make a sticky dough. Turn out and leave to cool for 15 minutes, then shape into an 18cm round and slice into quarters to make 4 farls.
  2. Lightly spray a 20cm wide frying pan with oil and place over a medium heat. Add the farls and fry for 7-10 minutes, turning once, until browned on both sides.
  3. Meanwhile, poach the eggs in a deep, wide frying pan filled with barely simmering water for 3-5 minutes, or until just poached. Grill the tomatoes for 8-10 minutes, or until just tender. Divide the potato farls between 4 small serving plates and top each with a small handful of baby spinach and a poached egg. Serve immediately with the grilled tomatoes.