Boxty Breakfast

Ingredients

• 4potatoes, large; 2 to grate, 2 to boil
• scallions, finely sliced
• 3/4 cupall-purpose flour
• 1egg white
• 2/3 cupbuttermilk
• 1 tspbaking soda
• 3 tbspbutter, for frying boxty and tomatoes
• 2 tbspvegetable oil, for frying
• 6cherry tomatoes
• 12bacon, slices, to broil
• 6eggs, to fry or poach for serving

Method

1. 1

   Turn the oven to its lowest setting — you will be keeping batches warm in it. Peel all four potatoes.

2. 2

   Cut two of the potatoes into large chunks and boil them for 10–15 minutes until tender, then mash them.

3. 3

   Grate the other two and wring them out in a clean dish towel, squeezing until no more liquid comes. Wet grated potato makes limp boxty.

4. 4

   Combine the mash with the grated potato, the sliced scallions and the flour.

5. 5

   Whisk the egg white in a large bowl to soft peaks, fold the buttermilk through it, then add the baking soda and fold the lot into the potato mixture.

6. 6

   Heat a large non-stick skillet over medium heat with 1 tbsp of the butter and a little oil. Drop in 3–4 spoonfuls of the mixture and cook for 3–5 minutes a side, until golden and crusty.

7. 7

   Keep each batch warm in the oven while you cook the rest, adding more butter and oil to the pan each time.

8. 8

   Heat the broiler to medium and broil the bacon to your liking.

9. 9

   Put a pat of butter and a little oil in a heavy pan and fry the cherry tomatoes for about 5 minutes, until their skins split and they slump.

10. 10

    Fry or poach the eggs, then build each plate with a stack of boxty, the bacon and an egg, and the tomatoes alongside.