Peel the potatoes, cut into 2cm chunks and place in a saucepan.

Cover with cold water and season with salt.

Bring to a boil, then simmer until tender (12-15 min).

Drain the potatoes in a sieve or colander.

Rest the sieve or colander on the now empty saucepan and leave the potatoes to dry and cool for 5 minutes.

Tip out any water that's collected in the saucepan and return the potatoes to the pan.

Add some pepper, the butter, and mash until smooth.

Taste and add a little more seasoning if needed.

Mix in the flour to give a soft dough.

Sprinkle a board or work surface with a little more flour, then roll or pat out the dough into one or two circles, each ½ - 1 cm thick.

If you've made one circle, cut into 8 triangles. If you've made two circles, cut each into 4 quarters.

Heat a non-stick griddle or frying pan to medium, then transfer as many potato farls as will fit in without crowding them.

Cook the farls in batches if necessary, transferring them to a preheated baking tray in a low oven while you cook the rest.

Cook until brown on both sides and heated all the way through.

This should take 3-5 minutes per side: potato farls will puff up a little when done.

Serve with eggs, bacon, sausages etc., buttered if liked, or with sweet toppings such as maple syrup or jam.

Can be stored for 2-3 days. Reheat on a griddle, in a pan, toaster, or a low oven.