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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked Potato Farls

Northern Ireland has a superb accompaniment to their breakfast dishes that truly supercedes hash browns, and that is the Farl. While there is no general consensus of this recipe, it is generally agreed that it is a type of potato bread with leftover(or freshly cooked)mashed potatoes. Some famiies will bake them and cut into wedges while some prefer the method below, resulting in a much crispier side dish. I have also added a little "somethin' somethin'" in the way of beans. Although baked beans are part of the tradtional breakfast Farls accompany, I adore the flavor and substance this extra protein gives and I think you will too.


For 4 Serving(s)


  • 1/2 cup(s) mashed potato
  • 1/2 cup(s) prepared baked beans, mashed *
  • 6 tablespoon(s) flour, plus extra for rolling out
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) brown sugar
  • 1/4 teaspoon(s) each salt, black pepper and nutmeg
  • Nonstick cooking spray

Yanked Potato Farls Directions

  1. Place all ingredients, except cooking spray, in a large bowl and mix very well. Liberally flour work surface and transfer potato "dough". Knead just for a second for it to barely come together. Roll out to 1/2-inch in thickness and cut out as many Farls as you can, in any size you desire and even into squares. Grease a large skillet with nonstick cooking spray and place over medium heat. When hot, add Farls, cover and reduce heat to medium low. Let cook 6-8 minutes, or until well browned. Flip each over, cover again and continue cooking until browned on the other side, another 6-8 minutes. Remove to serve hot. 
  2. * Scoop out the beans proportional to the liquid it is in.