Ingredients
"Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man."
Irish potato pancakes that are crispy on the outside and soft on the inside! A delicious and hearty dish perfect for breakfast or brunch.
Boxty
- 250g leftover mash
- 250g peeled and grated
- 100g plain flour
- 125ml milk
- Knob of butter
- Oil, for frying
- Sea salt and freshly ground black pepper
Poached Eggs and Bacon:
- 4 eggs
- 8 rashers of crispy bacon
- Vinegar (for poaching water)
Tomato Salsa:
- 2 tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- Juice of 1 lime
- Fresh coriander, chopped
- Salt and pepper to taste
Method
Boxty:
- In a bowl, combine colcannon (or mash), grated potato, and flour.
- Gradually stir in milk until you reach a wet dropping consistency. Season with salt and pepper.
- Heat a frying pan over medium-high heat, add butter and oil.
- When the butter foams, spoon heaped tablespoons of the mixture into the pan.
- Fry for 3-4 minutes per side until golden brown.
- Remove and drain on kitchen paper. Keep warm if needed.
Poached Eggs and Bacon:
- Fry bacon until crispy and set aside.
- Bring a pot of water to a gentle simmer with a splash of vinegar.
- Crack eggs into individual bowls. Swirl water and gently add eggs.
- Poach for 3-4 minutes until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on kitchen paper.
Tomato Salsa:
- Combine tomatoes, onion, garlic, olive oil, lime juice, and coriander in a bowl.
- Season with salt and pepper. Mix well.
To Serve
Layer boxty on a plate, top with poached eggs, crispy bacon, and tomato salsa. Enjoy this Irish classic with a twist!
