Step 1 of 10
Boxty Breakfast
Turn the oven to its lowest setting — you will be keeping batches warm in it. Peel all four potatoes.
Step 2
Cut two of the potatoes into large chunks and boil them for 10–15 minutes until tender, then mash them.
Step 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.
Step 4
Combine the mash with the grated potato, the sliced scallions and the flour.
Step 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.
Step 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.
Step 7
Keep each batch warm in the oven while you cook the rest, adding more butter and oil to the pan each time.
Step 8
Heat the broiler to medium and broil the bacon to your liking.
Step 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.
Step 10
Fry or poach the eggs, then build each plate with a stack of boxty, the bacon and an egg, and the tomatoes alongside.
