6
Irish
Boxty Breakfast
Allergens: Eggs, Gluten, Milk
Irish potato pancakes fried crisp, the traditional breakfast that puts the leftover mash to work.
Ingredients
- Vegetable oil 2 tbsp
- Plain flour 100 g
- Cherry tomatoes 6
- Potatoes 4 large
- Spring onions 1 bunch
- Bacon rashers 12
- Butter 3 tbsp
- Eggs 6
- Milk 150 ml
- Bicarbonate of soda 1 tsp
Method
- Before you start, put your oven on its lowest setting, ready to keep things warm.
- Peel the potatoes, grate 2 of them, then set aside.
- Cut the other 2 into large chunks, then boil for 10-15 mins or until tender.
- Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel.
- Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
- Whisk the egg white in a large bowl until it holds soft peaks.
- Fold in the buttermilk, then add the bicarbonate of soda.
- Fold into the potato mix.
- Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil.
- Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty.
- Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so.
- You will get 16 crumpet-size boxty from the mix.
- Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
- Heat the grill to medium and put the tomatoes in a heavy-based pan.
- Add a good knob of butter and a little oil, then fry for about 5 mins until softened.
- Grill the bacon, then pile onto a plate and keep warm.
- Stack up the boxty, bacon and egg, and serve the tomatoes on the side.