Boxty Breakfast
Irish-style potato boxty breakfast with spring onions, served with bacon, eggs, and grilled tomatoes. Prepared in batches and kept warm for a hearty morning meal.
Pasos
- 1
Preheat the oven to its lowest setting and keep warm. Peel the potatoes, grate two, and set aside. Cut the other two into large chunks, then boil for 10–15 minutes until tender. Squeeze as much liquid as possible from the grated potatoes, mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
- 2
Whisk the egg white in a bowl until it holds soft peaks. Fold in the milk, then add the bicarbonate of soda. Fold into the potato mixture.
- 3
Heat a large non-stick frying pan over medium heat, add 1 tablespoon butter and a little oil. Drop 3–4 spoonfuls of the potato mixture into the pan and cook 3–5 minutes per side until golden and crusty. Keep warm in the oven while cooking the next batches, adding more butter and oil as needed. You should get about 16 boxty.
- 4
Heat the grill to medium and fry the cherry tomatoes in butter and a splash of oil. Grill the bacon until cooked. Stack boxty with bacon and egg, and serve with the tomatoes on the side.
