Go Back
+ servings
Parsnip and potato farl (potato scones)
Print Recipe
5 from 5 votes

Parsnip and potato farl (potato pancakes/scones)

A slight twist on a Scottish/Irish breakfast staple, potato pancakes. Easy and delicious(plus great for leftovers!)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Scottish
Servings: 2 -4
Calories: 428kcal
Author: Caroline's Cooking


  • 10 oz potatoes 280g
  • 5 oz parsnips 150g
  • 1 ¾ oz unsalted butter 50g (divided)
  • ½ cup all purpose flour 70g plain flour
  • ½ teaspoon baking powder
  • salt and pepper


  • Peel the potatoes and parsnips, cut into similar-size pieces and boil for around 10-15mins until tender to the knifepoint.
  • Drain the potatoes and parsnips and return to the pan. Roughly chop around half the butter (or a little more) and add to the pan, melting it in the residual heat of the pan and the vegetables.
  • Mash the vegetables with the butter (if you have a ricer, all the better, but it doesn't need to be a puree). You can leave to cool a bit more at this point if still very hot.
  • Add the flour, baking powder and a little salt and pepper to taste. Mix well - it should come away from the pan into a ball. If it's too wet, add a little more flour. If it won't come together, add a little milk.
  • Remove the mixture to a floured surface, press flat into a circle around ⅓in/1cm thick and cut into four (or divide and make eight, if you prefer thin).
  • Heat the remaining butter in a skillet/frying pan over a medium heat and cook around 3minutes on each side until golden then serve.


Calories: 428kcal | Carbohydrates: 54g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 25mg | Potassium: 1010mg | Fiber: 7g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 28.2mg | Calcium: 128mg | Iron: 6.6mg