Boxty Breakfast

Method10 steps · about 50 min

1. 1

   Step 1: Set the oven to its lowest warming setting. Peel all four potatoes. Grate two, and cut the other two into large chunks, holding the grated and chopped portions separately.

   Uses 4 large baking potatoes: 2 grated, 2 boiled and mashed

2. 2

   Step 2: Boil the chopped two-potato portion in sufficient water for 10–15 minutes until tender, then drain. Meanwhile, squeeze as much liquid as possible from the separate raw grated portion through a clean tea towel.

   Boil potato chunks · 15 minUses All the chunks from two potatoes · All the grated portion from two potatoes · Water sufficient to boil the two chopped potatoes; drain before mashing

3. 3

   Step 3: Mash all the drained cooked potatoes. Wash and finely slice the spring onions (1 bunch). Mix all the mash, squeezed raw grated potato, spring onions and flour (100g) together.

   Uses All the cooked potato chunks · All the squeezed grated potato · 1 bunch spring onions, washed and sliced now · 100g Plain Flour

4. 4

   Step 4: Whisk the single egg white (1) to soft peaks in a separate bowl. Gently fold in all the buttermilk (150 ml), then all the bicarbonate of soda (1 tsp).

   Uses 1 Egg White · 150 ml buttermilk, not plain milk · 1 tsp Bicarbonate Of Soda

5. 5

   Step 5: Fold all the foamed buttermilk mixture into all the potato mixture to make the complete boxty batter.

   Uses All the potato mixture · All the foamed buttermilk mixture

6. 6

   Step 6: Heat a large non-stick pan over medium heat with one tablespoon of the measured butter (1 tbsp) and some of the measured oil. Reserve sufficient remaining measured fats for later boxty batches and tomatoes. Add three or four spoonfuls of prepared batter and fry gently for 3–5 minutes on each side until golden, crusty and cooked through.

   Fry each boxty side; repeat after turning · 5 minUses Three or four spoonfuls for the first pan batch · 1 tbsp butter for first batch · Some of the measured oil for first batch

7. 7

   Step 7: Keep the first cooked boxty warm in the oven. Cook all the remaining batter in further batches, adding some of the held measured fats as needed and keeping some for tomatoes; use conditional extra butter or oil only if the pan needs more. Fry each side for 3–5 minutes until cooked through. The complete mixture makes about sixteen crumpet-size boxty.

   Uses The completed first batch · All the remaining batter · Some remaining measured butter for later batches · Some remaining measured oil for later batches · Additional butter only if needed for boxty or tomato frying · Additional vegetable oil only if needed for boxty or tomato frying

8. 8

   Step 8: For today, keep the cooked boxty warm for serving. For the optional day-ahead route, drain the cooked boxty on kitchen paper, cool promptly and refrigerate. Reheat the chilled boxty in a low oven for about twenty minutes until hot throughout before serving.

   Uses All the finished boxty

9. 9

   Step 9: Heat the grill to medium. Wash the six small bunches of cherry tomatoes and place them in a heavy pan with a knob of the held measured butter and a little of the held measured oil. Use conditional extra fats only if needed. Fry the tomatoes for about five minutes until softened.

   Soften tomato bunches · 5 minUses 6 small bunches cherry tomatoes, not six individual tomatoes · A knob of remaining measured butter for tomatoes · A little remaining measured oil for tomatoes · Additional butter only if needed for boxty or tomato frying · Additional vegetable oil only if needed for boxty or tomato frying

10. 10

    Step 10: Grill all twelve bacon rashers until fully cooked, keeping them warm as they finish. Serve six plates, each with two cooked rashers, one separately cooked hot egg and one cooked tomato bunch. Divide all the finished hot boxty between the plates.

    Uses 12 rashers back bacon · All the hot finished boxty · All six cooked tomato bunches · 6 separately cooked hot eggs