A type of bread made with potatoes, often served shallow-fried as part of a cooked breakfast, common in Northern Ireland and Scotland.
A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.