Boxty Breakfast

Pork · Irish classic.

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

Method

1. Continue cooking — Before you start, put your oven on its lowest setting, ready to keep things warm.
2. Continue cooking — Peel the potatoes, grate 2 of them, then set aside.
3. Bring to a boil — Cut the other 2 into large chunks, then boil for 10-15 mins or until tender.
4. Continue cooking — Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel.
5. Bring to a boil — Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
6. Whisk — Whisk the egg white in a large bowl until it holds soft peaks.
7. Add ingredients — Fold in the buttermilk, then add the bicarbonate of soda.
8. Fry — 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.
9. Mix together — 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.
10. Add ingredients — 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.
11. Mix together — You will get 16 crumpet-size boxty from the mix.
12. Heat the pan — Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.

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