Irish · pork

Boxty Breakfast

Name: Boxty Breakfast
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 large Potatoes; 1 bunch Spring Onions; 100g Plain Flour; 1 Egg White; 150ml Milk; 1 tsp Bicarbonate Of Soda; 3 tbs Butter; 2 tbs Vegetable Oil; 6 Cherry Tomatoes; 12 Bacon; 6 Egg

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Potatoeslarge4
Spring Onions1 bunch
Plain Flour100 g
Egg White1
Milk150 ml
Bicarbonate Of Soda1 tsp
Butter3 tbsp
Vegetable Oil2 tbsp
Cherry Tomatoes6
Bacon12
Egg6

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
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.
2
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.
3
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.

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