Boxty for Breakfast
A hearty Irish breakfast featuring crispy potato pancakes called boxty, bacon, fried eggs, and stewed cherry tomatoes — a truly delightful Irish morning treat.
Ingredients
- 4 pcs Potatoes
- 1 pcs Green onions
- 100 g Wheat flour
- 1 pcs Egg white
- 150 ml Milk
- 1 tsp Baking soda
- 3 tbsp Butter
- 2 tbsp Vegetable oil
- 6 pcs Cherry tomatoes
- 12 pcs Bacon
- 6 pcs Eggs
Instructions
- Preheat the oven to its lowest setting — you'll need it to keep finished portions warm. Peel the potatoes. Grate two potatoes on a coarse grater, then squeeze out the excess liquid thoroughly through a clean kitchen towel. Dice the remaining two potatoes into large chunks and boil for 10–15 minutes until tender. Drain the water and mash into a puree. Mix the puree with the grated potato, chopped green onions, and flour — you should get a uniform thick mass.
- Whisk the egg white in a large bowl until soft peaks form. Carefully fold in the milk, then add the baking soda and gently combine with the potato mixture using folding motions, being careful not to deflate the egg white.
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and a little vegetable oil. Spoon 3–4 portions of the potato mixture onto the skillet — about the size of small pancakes. Fry for 3–5 minutes on each side until golden brown. Transfer the finished pancakes to a plate and keep warm in the preheated oven. Add oil to the skillet before each new batch. You'll get about 16 pancakes total from the batter. They can be prepared in advance, dried on paper towels, and reheated in the oven at 100°C for about 20 minutes.
- Heat the grill to medium heat. Place the cherry tomatoes in a small heavy-bottomed skillet, add a knob of butter and a little vegetable oil. Cook for about 5 minutes until the tomatoes become soft and lightly caramelized. Grill the bacon until it's crispy. Fry the eggs in a skillet to your preference. Serve in layers: pancakes, bacon, egg — and cherry tomatoes on the side.