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The potato farl is a staple in Ireland. It's so simple and comforting that no breakfast or brunch should be served without one. This Irish potato farl stack is crammed full of streaky bacon, black pudding and grilled tomato, making it the perfect hangover cure too.
peel the potatoes and cut into quarters.
put them into a pan with cold water and bring to the boil to simmer for about 20 minutes until the potatoes are soft.
drain the potatoes and return to the hot pan to dry out for minute.
mash the potatoes until smooth and leave to cool a little.
add the plain flour, salt, chopped chives and mix together to form a dough.
roll the mix into a round on a floured surface and shape to the same size as your pan.
grill the bacon rashers, black pudding slices and halved tomatoes on a griddle above a tin foil lined tray for 5 minutes, turning over half way through cooking.
lay the farl in a hot pan with a dash of oil and fry for a few minutes on each side until browned.
remove the farl, quarter into triangles lay one piece onto the serving plate.
pile half of the bacon, black pudding and tomato onto the farl quarter, then top with another quarter to serve. Repeat for the other portion.