Boxty Breakfast


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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


STEP 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.
STEP 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.
STEP 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.
STEP 4 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.

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